Ingredients
30
30 servings
- •2 daikon radishes, cubed
- •6 tablespoons kosher salt
- •5 tablespoons Korean red pepper paste (gochujang)
- •3 tablespoons minced fresh ginger
- •2 ⅔ tablespoons Korean red pepper powder (gochukaro)
- •2 tablespoons fish sauce
- •7 teaspoons white sugar
- •6 cloves garlic, minced
Instructions
- 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.
Nutritional Facts
Per 30 servings
- Calories: 13
- Carbohydrate: 3g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 2g
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