Rinse 500 g daikon radish thoroughly under cold water.
Combine 1000 g rice bran, 120 g salt, 5 g chili, 10 g eggshell, 20 g ginger, 10 g Kombu, 20 g persimmon peel, and 10 g garlic in a large bowl.
Gradually add 1000 g water to the rice bran mixture, stirring to form a firm, pliable paste.
Sesli anlatım, porsiyon ayarı ve daha fazlası
