Step 1

In a large mixing bowl, combine the green onions and daikon, and set aside. In the bowl of a food processor, add the remaining ingredients and purée to a paste. Wearing gloves, add the paste to the green onions and gently massage into the greens, gently crushing them to help release their juices.

Step 2

Place the mixture in a 1-gallon fermentation glass jar, pressing the contents down and eliminating any air pockets. Cover with cheesecloth and store in a cool, dark place for 4 days, occasionally removing the cheesecloth to pack down and submerge the contents of the jar in its own liquid. After 4 days, affix tight-fitting lid and store in the fridge for a minimum of 1 week and up to a few months.