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What You Need:
(To Make: about 1 quart)
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3 pounds daikon radish, peeled and julienned
1 tablespoon Korean pickling salt or kosher salt
3 tablespoons Korean red pepper flakes
½ cup garlic chives or regular chives, cut into 1-inch pieces
2 cloves garlic, peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon sesame seeds
½ teaspoon salt
½ teaspoon sugar
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Translate this recipe:
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| How To Cook: |
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1. Toss the julienned daikon with the pickling salt and let it stand for 5 minutes. Drain well and squeeze out excess water.
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2. Toss all the ingredients together. Put in mason jars and put lids on, but not too tight, so gas can escape.
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3. Leave them on the counter overnight, then refrigerate.
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