Ingredients
The following ingredients have 4 Servings
- 2 lbs Korean or daikon radishes
- 1 lb carrots
- 1 tbsp & 1 tsp sea salt
- 5 cloves garlic, minced
- 1 inch ginger, finely grated
- 1/3 cup preservative & MSG-free fish sauce (can sub for coconut aminos or tamari sauce)
- 1/2 cup Korean coarse red pepper flakes (Add more or less depending on your spice level)
- 4 stalks green onions, chopped
Instruction
- Rinse the radishes and carrots and cut off any small hairs on the skin. (You can also peel the skin, I leave it on.)
- Cut the radishes and carrots into bite sized cubes and put them in a large bowl.
- Coat the mixture with sea salt evenly.
- Let it rest for 30 minutes so they have time to sweat.
- Drain out most of the juice but leave about 2 tbsp to 1/4 cup in the mixture.
- Add minced garlic, grated ginger, fish sauce, red pepper flakes, and chopped onions.
- Mix everything well so the seasonings are evenly coated.
- Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
- Close the lid and let it sit outside the fridge at room temperature out of sunlight for 24-48 hours while it ferments.
- It's ready when you open the lid and you see small bubbles escaping off the top and the kkadugi has a strong, sour smell.
- Store in the fridge and eat it with EVERYTHING.
