Maangchi’s Diced Radish Kimchi (Kkakdugi)

Preparation

1. Step 1

   In a very large bowl, combine the radish, salt and sugar and mix by hand. Let stand for 1 hour, tossing every 20 minutes to distribute the salt evenly.

2. Step 2

   Place a strainer over another bowl and drain the radishes. Reserve ½ cup of the brine and discard the rest.

3. Step 3

   Put the radishes back in the bowl and add the scallions, garlic, ginger, gochugaru, fish sauce, sauejeot (if using) and reserved brine. Mix together by hand until well incorporated. (Wear disposable gloves, if you like.) Transfer to one or more glass jars or airtight containers. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container.

4. Step 4

   You can serve the kimchi right away or let it ferment. To ferment the kimchi, store it at cool room temperature for 1 or 2 days, until it smells and tastes sour. After a day, there will be quite a bit of liquid in the jar or container. When you open the jar, the mixture may be bubbling. Press down on the kimchi so that it’s submerged in brine, cover and refrigerate. The kimchi will continue to ferment in the refrigerator and become more sour. You can enjoy it at every stage. Whenever you remove kimchi from the jar, be sure to press down on the remaining kimchi with a spoon to prevent it from being exposed to air.