Kkakdugi (Cubed Radish Kimchi)

Method

1. 1
   • daikon radish1 kg
   • salt1 tbsp
   • white sugar1 tbsp

   Salt the radish cubes — Toss the radish cubes with the salt and sugar in a large bowl and leave them for 40 minutes, turning once halfway. They should give up a good pool of brine and bend slightly instead of snapping.

   ⏱40 min
2. 2
   • daikon radish1 kg
   • gochugaru3 tbsp

   Bloom the gochugaru — Drain the radish, keeping 4 tbsp of the brine. Stir that brine into the gochugaru in a small bowl and leave it for 10 minutes, until the flakes swell into a thick scarlet paste.

   ⏱10 min
3. 3
   • daikon radish1 kg
   • garlic5
   • fresh ginger15 g
   • fish sauce2 tbsp
   • spring onion4

   Season the chilli paste — Beat the garlic, ginger and fish sauce into the chilli paste, then fold in the spring onion. Taste it: it should be aggressively salty and savoury on its own, because the radish will dilute it.

4. 4
   • daikon radish1 kg

   Coat every cube — Wearing gloves, rub the paste over the drained radish until every cube is evenly stained red and nothing pale is left in the bottom of the bowl.

5. 5
   • daikon radish1 kg

   Ferment at room temperature — Pack it into a clean jar, pressing down hard so the brine rises over the radish, and leave 3 cm of headspace. Close the lid loosely and leave it at room temperature for 24-48 hours, until it smells sour and fizzes when you press it.

   ⏱24 hr
6. 6

   Chill before eating — Move the jar to the fridge, where it keeps for a month and only gets better. Serve the cubes cold with rice, grilled meat or stews — the juice at the bottom is the best part.