- 4 lbs. Daikon radish
- 2 tbsp. salt
- 2 tbsp. sugar
- 2 tbsp. minced garlic (about 5-6 cloves garlic)
- 1 tsp. minced ginger
- 4 stalks green onions, chopped
- ¼ cup fish sauce
- 2/3 cup hot pepper flakes
- 1/3 cup of the juice from the radish
- Peel Korean radish (or daikon).
- Rinse in cold water and pat dry.
- Cut it into ¾ to 1 inch cubes. Put into a large bowl.
- 4.Add 2 tbs salt, 2 tbs sugar, and mix well.
*tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
- Set aside for 30 minutes.
- Drain the juice from the radish into a small bowl.
- Add minced garlic, ginger, chopped green onions, fish sauce, hot pepper flakes, and the juice from the radish.
*tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
- Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
- Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
- You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator.
Recipe adapted from Maangchi