korean: kkakdugi
1 smallish daikon radish, julienned in thin strips (peeling is optional)
2 t salt
1 t sugar
1-2 t korean red chili flakes
1 scallion, chopped
1-inch piece ginger, minced
4 cloves garlic, minced
1. mix all ingredients in a bowl until the daikon becomes limp and weeps.
2. put the mixture (including the liquid) in a glass or ceramic jar, trying to pack it down so it's submerged in liquid as much as possible.
3. cover the jar and put it in a cool, dark place for 4-5 days.
4. after 4-5 days the daikon will be sour; when it's sour enough, refrigerate it and it will keep for at least several weeks. it makes a good side to any meal.
enjoy!
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