Daikon Kimchi

There’s something deeply satisfying about watching simple roots transform into something alive, bold, and fiery.
This isn’t just food—it’s rhythm, tradition, and attitude in a jar.
Crunchy, tangy, unapologetically spicy… this is daikon kimchi doing what it does best—being unforgettable.

Ingredients:
1 daikon
4 stalks of green onions
3–4 garlic cloves, minced
1 teaspoon of minced ginger
2 tablespoons of salt
2 tablespoons of sugar
3 tablespoons of Korean hot pepper flakes (gochugaru)
2 tablespoons of fish sauce

Method:
Peel daikon, rinse in cold water, and cut into bite-sized pieces.
Chop green onions and add them to a large bowl with daikon.
Add minced garlic, ginger, salt, sugar, gochugaru, and fish sauce.
Mix everything well until daikon is evenly coated.
You can eat it fresh, or let it ferment for a few days at room temperature.
Once it starts to bubble and smell tangy, store it in the fridge.