Makes about 1 quart
| 3 | cups water |
| 2 | tablespoons kosher salt |
| 2 | tablespoons sugar |
| 1 | pound daikon, halved lengthwise, and thinly sliced crosswise |
| 2 | cloves garlic, halved lengthwise |
| 3 | scallions, trimmed and thinly sliced |
| 2-inch piece fresh ginger, cut into thin matchsticks | |
| 2 | red chili peppers, cored, seeded, and cut into thin matchsticks |
1. In a medium pot, combine the 3 cups of water, salt, and sugar. Bring to a boil over high heat. Remove from the heat and let the mixture cool.
2. In a 1-quart glass jar, place the daikon, garlic, scallions, ginger, and chili peppers. Pour the water mixture over the vegetables. Cover with a lid, but do not screw it on.
3. Set aside for 24 hours in a cool, dark place. Once fermented, remove the garlic, screw on the lid, and refrigerate. Adapted from "Essentials of Asian Cuisine"
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