- 2 1/2 lb. Korean radish, Moo or Japanese radish Daikon
- 10 Cloves garlic
- 3 Tbs. Salted shrimp, Saewoojeot
- 2 oz. Chive or green onion
- 4 Tbs. Gochugaru, Korean red pepper flakes (Add less if you want mild spiciness)
- 2 1/2 Tbs. Sugar
- 1/4 tsp. Salt
- Scrap only brown part on radish’s skin with a knife or peel with a potato peeler. rinse under running cold water and cut radish into 1 inch cubes. Set aside.
- Finely chop garlic and salted shrimp and add into a large mixing bowl. Cut chive or green onion into 1 inch long and add into mixing bowl along with rest of ingredients. Mix well with a spoon.
- Add radish cubes into red mixture, and toss with your hand until moister coming out from radishes, red mixture turning into paste consistency and every single radish cubes are coated with red color evenly.
- Transfer to a container with thigh seal and leave it on your kitchen counter; let it ferment at room temperature for 12 to 24 hours.(It’s up to you for your taste. Longer fermentation will make kkadugi more sour) After fermentation place Kkakdugi into refrigerator and enjoy it as a side dish! 🙂