Cut the daikon radish into small cubes of about 5mm (1/4").
Shred the carrots.
Chop thinly the green onions, garlic, and ginger.
In a large bowl, add all ingredients except water and flour.
Mix ingredients well.
Let it stand for 15 minutes.
In a small saucepan, combine the rice flour and water.
Heat over medium heat, stirring constantly, until it thickens.
Remove from heat and let it cool.
Add to vegetable mixture and mix well to coat.
Jarring
Using the pestle and jar funnel, fill the jar. Press down well after each handful of vegetables to remove air bubbles and liquid.
Fill the jar up to 3cm from the rim.
Place the insert on top.
Close the jar.
Fermentation
Ferment at room temperature for 7 days.
Place in the fridge. Can be stored for more than 6 months.
Notes
We suggest 7 days of fermentation so that you can quickly enjoy the daikon kimchi. However, you can extend the fermentation time as long as you wish. The longer the fermentation, the richer and tangier the flavours. For a vegan daikon kimchi recipe, replace the fish sauce with the same amount of miso paste. The rice flour can be replaced by ordinary wheat flour. There are other options if you don't have the equipment listed. See our guide to choosing your lacto-fermentation equipment.
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