Name: Kkakdugi (Korean Radish Kimchi)
Prep time: 20 min
Cook time: 20 min
Yield: 30
Ingredients: Daikon radishes, cubed - 2; Kosher salt - 6 tablespoons; Korean red pepper paste (gochujang) - 5 tablespoons; Minced fresh ginger - 3 tablespoons; Korean red pepper powder (gochukaro) - 2 ⅔ tablespoons; Fish sauce - 2 tablespoons; White sugar - 7 teaspoons; Garlic, minced - 6 cloves

Ingredients for - Kkakdugi (Korean Radish Kimchi)

1. Daikon radishes, cubed 2

2. Kosher salt 6 tablespoons

3. Korean red pepper paste (gochujang) 5 tablespoons

4. Minced fresh ginger 3 tablespoons

5. Korean red pepper powder (gochukaro) 2 ⅔ tablespoons

6. Fish sauce 2 tablespoons

7. White sugar 7 teaspoons

8. Garlic, minced 6 cloves

How to cook deliciously - Kkakdugi (Korean Radish Kimchi)

1 . Stage

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.

2 . Stage

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.