Kkakdugi — Cubed Radish Kimchi

Ingredients

• 1 kg Korean radish (mu), 3/4-inch cubes
• 2 Tbsp coarse salt
• 2 Tbsp gochugaru
• 1.5 Tbsp saeujeot + 1 Tbsp fish sauce
• 1 Tbsp garlic minced, 1 tsp ginger
• 2 scallions sliced, 1 tsp sugar
• 1/2 Asian pear grated (optional)

Steps

1. Toss radish cubes with salt 60 min until they weep; drain but do not rinse heavily.
2. Mix gochugaru, saeujeot, fish sauce, garlic, ginger, sugar and pear into paste.
3. Fold radish and scallions into paste, pack into jar, leave 20% headspace.
4. Room ferment 24–36 hrs until lightly sour, then chill. Keeps crunchy 3 weeks refrigerated.
5. Serve cold with soups; use brine to season kimchi fried rice.