Kkagdugi or cubed radish kimchi

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Because my suki (seller I patronize at our local wet market) gave me lots of radish to take home, I decided to make it into radish kimchi. Kkagdugi refers to cubed radish made into kimchi, as the name came from the motion and sound of cubing the radish. Thus, I did not decide to julienne the radish because if I do so, it will not be called kkagdugi anymore.

Kkakdugi or Radish Kimchi

3 kls radish
3 T salt
3 T brown sugar
1/2 C Fish sauce
1 C chili flakes
A bunch of Chives
4 T garlic
2 T ginger

Dice the radish and place In a large plastic or glass bowl. Add salt and sugar.

Let stand for 30 minutes so water will come out. Drain the radish with liquid.

Add the rest of the ingredients and mix well. Use gloves to protect hands.

Put the mixture in sterilizef bottles with caps. Place plastic on the mouth before closing the lid.

Let stand in room temperature for 2 days to ferment  and turn into desired sourness, and refrigerate to slow down fermentation. But this can be eaten right away after preparation. 

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