Vietnamese Fermented Dried Daikon in Fish Sauce (Dưa Món)

Ingredients

• 1 large daikon (about 2 lbs)
• 1 tablespoon sea salt
• ½ cup fish sauce
• ½ cup packed brown sugar
• ¼ cup water
• 2 garlic cloves (peel and thinly slice)
• 2 red chili peppers (thinly slice)

Steps

1. 1

   Leave the daikon unpeeled but remove any blemishes on the skin with a vegetable peeler or small knife. Cut the daikon into 4-inch chunks then divide the chunks into small wedges. Transfer cut daikon to a large mixing bowl. Add salt and mix until combined. Let the mixture sit for 2 hours until water has pooled to the bottom. Rinse and squeeze the daikon, in batches, to get rid of the salt.

2. 2

   Place the daikon on a wire rack over a baking sheet and set the oven to the lowest temperature, typically 170°F. Dry it out for 2 hours or longer if needed. (see notes below for other options).

3. 3

   dried daikon to a jar with a lid. Add sliced garlic and chili peppers to the jar.

4. 4

   In a small saucepan, heat up fish sauce, brown sugar and water. As soon as the mixture starts to bubble, remove it from the heat. Cool to room temperature.

5. 5

   Seal with a lid and let it brine for 1 day at room temperature then store in the fridge. It’s ready to eat after 1 day, but will taste much better over time. If kept in the fridge, it can last up to 8 months.