• 1.5 kg/3½ lb Chinese white radish, peeled
• 225 g/8 oz/2 cups coarse sea salt
• 5 ml/1 tsp sugar

For the seasoning

• 75 ml/5 tbsp Korean chilli powder
• 1 garlic clove, crushed
• ¼ onion, finely chopped
• 3 spring onions (scallions), finely sliced
• 15 ml/1 tbsp sea salt
• 5 ml/1 tsp Thai fish sauce
• 5 ml/1 tsp fresh root ginger, peeled and finely chopped
• 22.5 ml/4½ tsp light muscovado (brown) sugar

1. Cut the radish into 2cm/¾in cubes. Place in a bowl and coat with the sea salt. Leave for 2 hours, draining off any water that collects at the bottom of the bowl.
2. Combine all the ingredients for the seasoning and mix well with the salted radish. Place the radish in an airtight container and seal. Leave at room temperature for 24 hours and chill before serving.