ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour 10 minutes



  • 2 large daikon radishes, peeled
  • 3 tsp (15 ml) cane sugar
  • 4 tsp (20 ml) salt
  • ½ cup (55 ml) fish sauce
  • ½ cup (125 ml) hot pepper flakes
  • 3 scallions, sliced
  • 3 large cloves garlic, chopped
  • 1 tbs (15 ml) ginger root, chopped

CROCK: Mortier Pilon 2L fermentation jar


  1. Cut the radishes lengthwise into quarters, then cut into 2-centimeter cubes. Rinse and put in a bowl.
  2. Add the salt and sugar to the bowl, and combine. Let the mixture stand at room temperature for 1 hour.
  3. Drain the radishes in a colander, making sure to collect the radish juices in a bowl. Add the fish sauce, hot pepper flakes, scallions, garlic and ginger to the bowl and mix. Add the radishes and mix, coating them completely in brine solution.
  4. Place the seasoned radish mixture in your Mortier Pilon fermentation jar. Make sure to leave ¾ of an inch (2 cm) of headspace between the radish mixture and the rim of the jar. Let the mixture ferment at room temperature, covered, for 4 days before serving.