|Korean radish||4 Pound (or daikon)|
|Garlic clove||2 Tablespoon, minced (about 5-6 cloves)|
|Green onion||1 Cup (16 tbs), chopped (4 stalks)|
|Fish sauce||1⁄2 Cup (8 tbs)|
|Korean red pepper flakes||2⁄3 Cup (10.67 tbs)|
1. Peel 4 pounds of Korean radish (or daikon).
2. Rinse in cold water, pat dry and cut it into ¾ to 1 inch cubes.
3. Take a large bowl and place the prepared radish into it.
Add 2 tablespoons salt, 2 tablespoons sugar or as desired, mix well and set aside for 30 minutes.
4. Drain the juice from the radish into a small bowl.
5. Add 2 tablespoon minced garlic (about 5-6 cloves garlic), 1 teaspoon minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes and ⅓ cup of the juice from the radish.
6. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
7. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
8. Serve it right away or store it in the refrigerator.
9. Alternately 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 & sour. Then put it in the refrigerator.
The amount of hot pepper flakes you use depends on your taste, typically use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
Serving size: Complete recipe
Calories 1054 Calories from Fat 242
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15145.4 mg631.1%
Total Carbohydrates 211 g70.3%
Dietary Fiber 87 g347.9%
Sugars 93.1 g
Protein 40 g79.7%
Vitamin A 1005.9% Vitamin C 907.1%
Calcium 108.7% Iron 183%
*Based on a 2000 Calorie diet