|large diameter white radish||1 kg||2.2 lb|
|salt||18 g||3 tsp|
|garlic||6 cloves||6 cloves|
|red pepper powder||50 g||1.5 oz|
|miso||113 g||4 oz|
|honey||85 g||3 oz|
|long red peppers||2||2|
|Korean pear, Chinese pear or green apple|
- Wash radishes, clean the skin gently with a sponge, don't use a brush. Cut half of the radishes into 2" long sections. Make vertical criss-cross cuts at 3/4" intervals. Stop cutting at about 1/2" (1 cm) from the bottom. Cut the remaining radishes into thin 2" long Julienne strips.
- Soften radish by placing it for 3 hours in brine, that is made by dissolving 3 cups of salt (864 g) in 4 quarts (~ 4 liters) of water. Drain, rinse in fresh water, then drain again.
- Mix miso, honey, red pepper powder, garlic and ginger. Use garlic press to squash ginger and garlic.
- Spread the cut, insert a toothpick to keep it open and fill crevices with paste. Remove the toothpick and repeat the procedure at the next cut.
- Cut the Korean pear into thin strips. Mix with dry cranberries and radish strips.
- Place all strips on the bottom of a container and sprinkle salt over them. Mix. Place round sections of radishes on top.
- Cover with cabbage leaves or inverted glass plate and apply some weight. You may fill a ZiplockÆ bag with brine and put it on top.
- Ferment 3 days.