Prep Time:
20 mins
Additional Time:
21 days 5 hrs 2 mins
Total Time:
21 days 5 hrs 22 mins
Servings:
30
Yield:
30 servings
Ingredients
Directions
Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
Nutrition data for this recipe includes the full amount of salting ingredients. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
13
Calories
0g
Fat
3g
Carbs
0g
Protein
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