Two uncooked layers—cream cheese and pudding—and a walnut crust make up this pie. In a 9×13-inch baking dish, it is prepared.
| Prep Time: | 20 mins |
| Additional Time: | 21 days 5 hrs 2 mins |
| Total Time: | 21 days 5 hrs 22 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 2 daikon radishes, cubed
- 6 tablespoons kosher salt
- 5 tablespoons Korean red pepper paste (gochujang)
- 3 tablespoons minced fresh ginger
- 2 ⅔ tablespoons Korean red pepper powder (gochukaro)
- 2 tablespoons fish sauce
- 7 teaspoons white sugar
- 6 cloves garlic, minced
Instructions
- Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
- Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
- Nutrition data for this recipe includes the full amount of salting ingredients. The actual amount of salt consumed will vary.