1/2 med diakon radish, peeled and cut into 1/4s lengthwise, 1/2 thck chunks
2 tblspn sea salt
1/2 c water
2 green onions sliced into 2 in lengths
3 cloves minced garlic
1 tblsp grated fresh ginger
1 tblspn korean chili powder or ground crushed red pepper flakes
Instructions
place the cabbage and diakon in a large mixing bowl. place the salt water in a separate sm bowl; mix to dissolve. pour over the veggies. set aside overnight to soften at room temp
the next day drain reserving the water the veggies were soaked in. add the grn onions, garlic, ginger, and chili powder, mix well.
tightly pack the mixture into a 1/2 gal glass jar with lid. pour the saved water into jar leaving 1 in space on top. close tightly
leave in cool dark place for 2-3 days (depending on temp and how pickled and fermented you like)
refrigerate after opening will keep for a couple weeks in fridge
Originally Submitted
1/11/2013
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