Fermented daikon with coriander, chilli, ginger and sesame
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.