Bean Sprout Kimchi

Ingredients

• 1 pound bean sprouts rinsed ()
• 1  carrots shredded ()
• 4 servings coarse grained salt 
• 1 pound daikon radish shredded peeled ( and )
• 3 tablespoons fish sauce for a vegetarian version (or soy sauce )
• 1 tablespoon garlic grated ()
• 1 tablespoon ginger grated ()
• 4  green onions cleaned trimmed cut into 2 inch length)
• 0.5  asian pear grated ()
• 1 teaspoon sesame oil 
• 1 tablespoon sesame seed toasted ()

Equipment

Directions

1. Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
2. Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
3. Mix everything with your hands until well combined.
4. Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
5. Store in fridge and enjoy chilled.