Cubed Radish Kimchi (Kkakdugi)

Ingredients

• Korean radish1.8 kg
• kosher salt20 g
• sugar25 g
• fish sauce60 ml
• gochugaru65 g
• green onions — chopped4 ea
• garlic cloves — minced6 ea
• minced ginger1 tsp

Method

1. Peel the radish, rinse in cold water and pat dry. Cut it into 2 to 2.5 cm cubes and put them into a large bowl.
2. Add the kosher salt and sugar and mix well (add 1 or more extra tablespoons of sugar if you like your kkakdugi sweeter). Set aside for 30 minutes.
3. Drain the juice from the radish into a small bowl. Add the minced garlic, minced ginger, green onions, fish sauce, gochugaru and 80 ml of the juice from the radish. Use about 25 g gochugaru for a mild version; for a vegetarian version, replace the fish sauce with soy sauce.
4. Mix well until the seasonings coat the radish cubes evenly and the radish looks juicy.
5. Put the kkakdugi into a glass jar and press down on the top to remove any air from between the radish cubes.
6. You can eat it right away and then store it in the refrigerator, or let it ferment outside the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top and it will smell strong and sour. Then put it in the refrigerator.