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Kkakdugi (Korean Radish): Submitted by: Elaine Fukui | Date Added: 9 Jun 2015
Listed in: Pickles

2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons garlic (about 5 to 6 cloves, minced)
1 teaspoon ginger, minced
2/3 cup hot pepper flakes (or 1/4 cup for milder version)
4 stalks green onion, chopped
1/3 cup water
1/4 cup fish sauce

Recommended Instructions

1. Peel 4 pounds of Korean radish (or daikon)

2. Rinse in cold water and pat dry

3. Cut into 3/4 to 1 inch cubes, Put into a large bowl

4. Add salt and sugar and mix well (for sweeter add 1 or more extra tablespoon of sugar)

5. Set aside for 30 minutes

6. Drain the juice from the radish into a small bowl

7. Add garlic, ginger, green onions, fish sauce, hot pepper flakes, and 1/3 cup of the juice from the radish

8. Mix it up well until the seasonings coat the radish cubes evenly and the radish looks juicy

9. 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 and sour. Then put it in the refrigerator.

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