angusyoung
Back in the day, I was always horny!
It's made like regular kimchi. Rubbed with ground hot chile (usually in a paste) and a bit of salt and sometimes scallions. Left in a sealed bucket for a couple of days before being refrigerated.
Daikon itself develops a strong flavour when pickled or fermented. It's really delicious.
Appreciate that,thanks!. Was curious if it was paste or from scratch and fermented or used immediately. So the daikon is tossed with the kimchi and then let to ferment for a few days before being refrigerated?
It's a shame daikon is not more popular in NA than it is. It was a huge eye opener when Okaasan showed me her fields, impressive! can grow all year long.