Kakdugi (Cubed Radish Kimchi)

 

Ingredients:

• 1 medium Korean radish (or white radish, daikon)
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon fish sauce (optional, can substitute with soy sauce)
• 2 green onions, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger

Instructions:

1. Prepare the Radish:

   • Peel the radish and cut it into 1 cm cubes.
   • Place the cubes in a bowl and sprinkle with salt. Mix well and let it sit for about 30 minutes to draw out excess moisture.

2. Make the Spice Mixture:

   • In a separate bowl, combine the sugar, gochugaru, fish sauce, garlic, and ginger. Mix until it forms a paste.

3. Combine Ingredients:

   • After 30 minutes, rinse the radish cubes under cold water to remove excess salt, then drain well.
   • In a large bowl, mix the radish cubes with the spice mixture and chopped green onions. Toss until the radish is evenly coated.

4. Ferment:

   • Transfer the mixture to an airtight container and let it ferment at room temperature for 1-2 days, depending on your preference for sourness. After that, store it in the refrigerator.