# Vietnamese Fermented Dried Daikon in Fish Sauce (Dưa Món)

Cuisine: vietnamese · Time: 3000 minutes · Servings: 2

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

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Source: vickypham — https://vickypham.com/blog/dried-pickled-daikon-lunar-new-year/
Page: https://findfood.fun/en/recipes/7892
Language: en