1kg daikon radish
1 tbsp salt
4 stalks scallion, sliced
5 cloves garlic, peeled & chopped
64g Korean red pepper flakes (add more depending on your spice level)
1 inch ginger, peeled & chopped
80 ml fish sauce
Rinse the carrots and daikon radish and cut off any small hairs on the skin.
Cut the carrots and daikon radish into bite sized cubes and put them in a large bowl.
Coat the cubed vegetables with salt evenly.
Let the vegetables rest for 30 minutes so they have time to sweat.
Drain out most of the juice but leave about 2 tbsp to 60 ml in the mixture.
Add chopped scallions, minced garlic, red pepper flakes, ginger and fish sauce.
Mix everything well so the vegetables are evenly coated with the seasoning.
Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
Close the lid and let it sit outside at room temperature for 1 - 2 days while it ferments.
Scoop the desired amount onto a serving dish and enjoy.