Kkakdugi (Cubed Radish Kimchi)

Instructions

1. Scrub and cube radishes ¾–1 inch thick. Place in a large bowl. (Cubes will shrink during salting and fermentation.)
2. Sprinkle salt over radishes and toss to coat. Let sit about 1 hour until slightly softened and liquid is released, flipping once or twice.
3. Drain in a colander. Discard liquid. Do NOT rinse.
4. Return radishes to bowl. Add gochugaru and mix well, rubbing by hand (wear gloves). Add all remaining seasoning ingredients and mix to distribute evenly. Seasoning should taste a bit too salty at this stage. Gently toss in scallions.
5. Pack into an airtight container, pressing down firmly to remove air pockets.
6. Leave at room temperature for 2–3 days to begin fermenting, then refrigerate. Best flavor develops after 1–2 weeks in the fridge.