- 1kg of prepared (grated) daikon radish
- 100 grams of ginger
- 1 bunch of coriander
- 25 grams palm sugar
- Juice of 1 lime
- ½ tsp of sea salt
- 2 green chilli, halved and deseeded
- 3 Kaffir lime leaves (or lemon leaves)
- 1 tbsp of shrimp paste (or miso if vegan)
Trim, peel and grate the daikon.
Place the grated daikon in a colander, using your hands squeeze out as much juice as possible.
Place the remaining ingredients in a food processor, and blitz to a paste.
In a large mixing bowl, rub the paste mix into the drained and grated daikon until combined.
Sterilise your storage jars.
Pack the mixture into the sterilised jars and refrigerate immediately.
Allow a week before opening and serving, once open use within two weeks.