Ingredients

• 1 lb daikon radish, peeled
• 4 ounces cabbage, shredded
• 2 ounces carrots, peeled
• 2 ounces gingerroot, peeled and grated
• 2 garlic cloves, grated
• 1 ounce green onion
• 5 tablespoons kosher salt
• 1 teaspoon crushed red pepper flakes (or Korean chili flakes)
• 3 anchovy fillets, finely chopped
• 1 ounce fish sauce
• 2 ounces rice vinegar
• 1 teaspoon sugar

Instructions

1. After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.

2. Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.

3. While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.

4. Drain vegetables using a sieve set over a bowl, reserving brined juices.

5. Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.

6. Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.