Kkakdugi Cubed Radish Kimchi with Salted Shrimp

What you need

• 1 kg (2 lb 3 oz) Korean radish, or daikon, peeled
• 1 tbsp coarse sea salt
• 2 tbsp sugar, 1 tbsp for salting, 1 tbsp for the seasoning
• 5 tbsp gochugaru, Korean chili flakes, coarse
• 4 cloves garlic, minced
• 1/2 tsp ginger, freshly grated
• 1 tbsp fish sauce
• 1 tbsp salted fermented shrimp, saeujeot, finely chopped; use a second tbsp of fish sauce if unavailable
• 4 scallions, cut into 3 cm (1 in) pieces

Method

Restated from the original video

1. 1

   Peel the radish and cut it into 2 cm (3/4 in) cubes.

2. 2

   Toss the cubes in a large bowl with the salt and 1 tbsp of the sugar. Leave for 30 min, stirring halfway, until the radish gives off liquid and the cubes bend a little.

3. 3

   Drain the radish in a colander and keep 3 tbsp of the liquid. Do not rinse the cubes.

4. 4

   Return the radish to the bowl and add the gochugaru. Wearing gloves, mix until every cube is evenly red.

5. 5

   Add the garlic, ginger, fish sauce, shrimp, the remaining 1 tbsp sugar, the reserved liquid and the scallions. Mix well.

6. 6

   Pack the kkakdugi into a clean glass jar, pressing down firmly so the radish is covered by its liquid. Leave 3 cm (1 in) of space at the top and close the lid loosely.

7. 7

   Leave the jar at room temperature for 1-2 days, pressing the radish down once a day, until small bubbles rise and the smell turns tangy.

8. 8

   Move the jar to the refrigerator. The kkakdugi is ready to eat the next day and is best within 4 weeks, turning sourer with time.

Imported from hipfoodiemom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.