Kkakdugi

Ingredients

• 2.5 pounds Korean radish – peeled and cut into 1-inch cubes
• 2 tbsp coarse sea salt
• 1 tbsp granulated sugar
• 0.5 cup Korean red pepper flakes (gochugaru)
• 0.25 cup fish sauce
• 2 tbsp salted shrimp (saeujeot) – finely chopped
• 2 tbsp garlic – minced
• 2 tsp ginger – finely grated
• 4 each scallions – cut into 1-inch pieces

Instructions

1. Peel the Korean radish and cut into 1-inch cubes; place in a large nonreactive bowl.
2. Sprinkle the coarse sea salt and granulated sugar over the radish and toss well. Let stand 30–45 minutes, tossing once, until the cubes release plenty of liquid and feel slightly flexible.
3. Tip the bowl to collect the expressed brine and reserve about 0.25 cup; do not rinse the radish.
4. In a separate bowl, mix the Korean red pepper flakes (gochugaru), fish sauce, salted shrimp (saeujeot), minced garlic, and grated ginger into a thick paste.
5. Add the seasoning paste and the scallions to the radish. Toss with gloved hands until every cube is evenly coated and the paste is loosened by the radish brine.
6. Pack the radish tightly into a clean 2-quart jar, pressing firmly to eliminate air pockets. Pour in enough reserved brine to just cover the radish by about 0.5 inch and leave at least 1 inch of headspace.
7. Close the jar loosely or use an airlock lid. Ferment at cool room temperature (18–22°C / 65–72°F) out of direct sun for 24–48 hours, burping daily if using a standard lid and pressing the radish below the brine. It is ready to refrigerate when you see bubbles, the brine smells pleasantly tangy, and a piece tastes lightly sour while still crisp.
8. Refrigerate to slow fermentation and let the kkakdugi mature 3–7 more days for best flavor. Serve chilled, and keep the radish submerged in brine between uses.