Daikon Radish Kimchi

1½ pounds daikon radish, thinly sliced

5 green onions, finely chopped

1-inch knob ginger, julienned

7 cloves garlic, thinly sliced

¼ cup gochugaru chile powder (you can substitute 1 teaspoon of another hot pepper, either powdered or thinly sliced)

2 tablespoons finely ground sea salt

Combine all ingredients in a medium-sized mixing bowl. Stir gently until salt and chile powder evenly coats the vegetables. Cover the bowl and let marinate until the daikon releases its juice, about 2 hours.

Pack everything into a quart-sized mason jar, pressing down firmly as you go to allow air bubbles to escape and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight or a small plastic bag filled with water. Cover the whole jar with another plastic bag or cloth and tie with a rubber band. Allow the daikon to ferment for 1 to 2 weeks, tasting periodically to test for doneness–it should taste pleasantly tangy and not too salty. Remove the weight and cover the jar with a lid that seals. Transfer to the refrigerator and enjoy served with rice, eggs, or just about anything! The ferment should last in the refrigerator for months.