Back to home

Daikon Dongchimi

Head chef @ Mingles

Kang Min Goo

More recipes from this chef >

Ingredients

  • daikon
  • salt
  • nashi pear
  • ginger
  • garlic

Preparation

  1. Peel the daikon in 8 x 3 cm sticks.

  2. Soak for 8 hours in brine with 10% salt. Rince afterwards.

  3. Blend the nashi pear, garlic and ginger. Afterwards, crock all + brine and water (4% salt).

  4. Keep it at room temperature for 2 days. Finally, cool it at 4 degrees for 20 days or more.