Fer­mented daikon with co­rian­der, chilli, gin­ger and sesame

Runner's World (UK) - - Fermented Food - By Miles Kirby, founder of Car­a­van, car­a­van­restau­rants.co.uk

In­gre­di­ents

400g daikon 10g sea salt 2 tsp salt 50g chilli flakes 60ml fish sauce 60ml rice wine vine­gar 20g crushed gar­lic 35g grated gin­ger 120g Span­ish onions 3 hand­fuls co­rian­der 10g caster su­gar 2 spring onions, sliced ½ tsp black sesame seeds Direc­tions

1 Slice the daikon into fin­ger­sized pieces and place in a bowl. Sprin­kle it with the sea salt, give it a quick mas­sage and then leave it for an hour. Mean­while, com­bine the 2 tsp salt, chilli flakes, fish sauce, rice wine vine­gar, gar­lic, gin­ger, onion, co­rian­der and su­gar in a blender and pulse un­til mixed well.

2 Wash the salt from the daikon three times un­til there is no resid­ual flavour, then dry it well on a pa­per towel. Add the daikon to the sauce and mix to coat it. Place it in a ster­ilised kil­ner jar and leave to one side, un­sealed, for 24 hours to let the bac­te­ria in. Then seal it and stick it in the fridge for at least four days.

3 It will de­velop deep flavours as it fer­ments and will be good to use for up to a month, depend­ing on how ‘fer­menty’ you like it. To serve, place on a dish and sprin­kle with sliced spring onion and sesame seeds.

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