Instructions

1. 1

   Cut radish into large chunks and salt for 2 hours.

2. 2

   Rinse lightly and drain the salted radish.

3. 3

   Dissolve salt in water and steep pear, garlic, and ginger in a pouch.

4. 4

   Place radish, scallions, and chili in a jar and pour in the broth to submerge.

5. 5

   Ferment 1-2 days at room temp, then refrigerate at least 4 days.

Tips

Nutrition (per serving)