This delicious gluten free condiment is fiery and ready to eat.
Daikon Radish Kimchi
- 3 tablespoons kosher salt
- 1 large daikon radish peeled and cut into 1-inch dice
- 2 teaspoons fish sauce
- 1 teaspoon peeled chopped fresh ginger
- 1⁄3 teaspoon chopped garlic
- 1⁄4 cup peeled chopped apple
- 1⁄3 cup Korean chile powder
In a stainless-steel mixing bowl, whisk 2 cups water with the salt until completely dissolved. Add the daikon, press it down with something heavy (a water-filled, sealed glass jar or a plate) that will keep it submerged, cover with plastic wrap, and let it rest at room temperature overnight. Once you see small bubbles at the surface (the brine is fermenting), drain the daikon, reserving the brine, and return the daikon to the bowl.
In a blender, combine 2 cups of the brine and the fish sauce, ginger, garlic, and apple and puree. Pour the puree over the daikon, sprinkle with chile powder, and mix well. Weigh down the daikon again to ensure it’s submerged in the brine and let it rest at room temperature overnight.
When the brine tastes a little sour, it’s fermented and ready to transfer to a sealable container. Cover the surface with plastic wrap, then seal the container and refrigerate until ready to use
Recipe Hiro Sone and Lissa Doumani
Photography Aubrie Pick