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–+ servings
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Makes

4 servings

Ingredients

  • 1 cup chopped scallions
  • 12 cups nasturtium leaves
  • 2 bunches whole radishes with tops
  • 1- inch thumb ginger root
  • 2 cloves garlic
  • 1 ½ cups gochujang
  • ¼ cup gochugaru
  • 2 tablespoons fish sauce
  • 3 Tablespoons salt
  • 1 ½ tablespoons sugar

Instructions

  • Wash your ingredients to remove dirt and grit.
  • Chop scallions into 1-inch pieces. The nasturtium leaves can remain whole. Separate the radish tops from the radish bodies. Slice the bodies and chop the tops into 1-inch pieces.
  • In a food processor or high-speed blender, purée ginger, garlic, gochujang, gochugaru, fish sauce, salt, and sugar.
  • Combine all ingredients and put into your fermentation vessel; a Mason jar works just fine.
  • Fill a Ziploc bag with water and place inside another Ziploc bag, to weigh down the solids. Fasten a towel with a rubber band fastened over the top of the jar to prevent bugs from getting in.
  • Leave on a countertop at room temperature for two weeks, then enjoy.