This is also known as daikon kimchi or Korean "kkakdugi", though it could probably use a lot more chili flakes for that. This recipe is from a book called Asian Pickles by Karen Solomon. When I weighed the radish, I found that I didn't quite have two pounds. I reduced the amount of salt and chili flakes for the initial ferment cycle.
Ingredients
1 daikon radish, about 2 lbs
1 tbsp fine sea salt
2 tbsp granulated sugar
2 garlic cloves, minced
1 tbsp fresh ginger, peeled and minced
2 tbsp Korean chili flakes
2 tbsp fish sauce
Directions
1. Peel and cube the radish into 1/2" pieces. Toss in a large bowl with salt and sugar. Let the water drain from the radish for 30 minutes. Drain the water and reserve the radish.
2. In the same bowl, add the rest of the ingredients and stir to combine.
3. Cover with a lid and set bowl in a cool, dark corner in the kitchen. Let ferment for 1-3 days. Stir once each day it ferments.
4. Transfer pickled radish to a clean glass jar and cap. Store in refrigerator. Eat within two weeks.
