Doenjang Soybean Pickled Radish (vegan)

Ingredients

• 1 lb daikon

• 2 tbsp doenjang, soy bean paste

• 1/3 cup kosher salt

• 1 cup organic cane sugar

• 1/2 tsp turmeric powder

This is a variation of a Buddhist recipe from Korean temple food.

steps

1. Wash the radish and peel the skin with a peeler. Split the radish in half lengthwise then cut in half. Cover the halved radishes in salt and leave it aside for 5 hours. 
2. After the brining, take out the radishes and wash them thoroughly with water. Pat dry and leave them out by the sunlight to air dry for two days.

3. In a bowl, mix sugar, turmeric, and soy bean paste. Rub the mixture onto the radishes and let it brine for five days.

4. After the brining period is over, wash the radishes under running water. Pat dry and chop into thin strips.

5. Taste one strip for a sample taste. If it tastes too bitter, you can sprinkle sugar or drizzle honey and sesame oil before serving. Enjoy!