Radish Kimchi (Kkakdugi)

Ingredients

• • 3 pounds Korean radishes

  • 2 scallions, roots trimmed and cut into 2-inch pieces

  • 1 t sugar

  • 2 T salt

  • Sauce (we have used hot pepper paste instead)

    • 1/2 cup red pepper powder

    • 1/4 cup sweet rice paste

    • 1 T ground salted shrimp

    • 2 T minced garlic

    • 1/2 t finely minced fresh ginger

    • 1/2 c water

    • 1 t salt

Instructions

• 1. Peel radishes and cut into 1-inch cubes. Put them in a large mixing bowl and sprinkle on sugar and salt. Mix well together; leave at room temperature for 4 hours.

  2. Mix all sauce ingredients in a separate bowl.

  3. Drain radishes and add the sauce. Mix again and add scallions.

  4. Leave at room temperature for up to 36 hours.

  5. Refrigerate.

From Discovering Korean Cuisine