Step 1

Leave the daikon unpeeled but remove any blemishes on the skin with a vegetable peeler or small knife. Cut the daikon into 4-inch chunks then divide the chunks into small wedges. Transfer cut daikon to a large mixing bowl. Add salt and mix until combined. Let the mixture sit for 2 hours until water has pooled to the bottom. Rinse and squeeze the daikon, in batches, to get rid of the salt.

Step 2

Place the daikon on a wire rack over a baking sheet and set the oven to the lowest temperature, typically 170°F. Dry it out for 2 hours or longer if needed. (see notes below for other options).

Step 3

dried daikon to a jar with a lid. Add sliced garlic and chili peppers to the jar.

Step 4

In a small saucepan, heat up fish sauce, brown sugar and water. As soon as the mixture starts to bubble, remove it from the heat. Cool to room temperature.

Step 5

Seal with a lid and let it brine for 1 day at room temperature then store in the fridge. It’s ready to eat after 1 day, but will taste much better over time. If kept in the fridge, it can last up to 8 months.