Kkakdugi (Cubed Radish Kimchi)

• 1 large Daikon radish
• 2 tbsp Salt
• 1 Apple
• 2 tbsp Korean chili (finely powdered)
• 3 tbsp Fermented krill (saeujeot) (or fish sauce)
• 1 clove Finely chopped garlic
• 1 tsp Minced ginger
• 1 Japanese leek (white part)
• 2 tbsp Sugar
• 1/2 tbsp Salt
• 1/2 bunch Chinese celery (or garlic chives)

1. Prep the daikon radish Peel the daikon radish and cut into 2 cm cubes.
2. Put in a plastic bag and mix evenly with 2 tablespoons of salt.
3. Let sit for 1 to 2 hours.
4. The daikon radish will release a lot of water...
5. Occasionally rub the daikon from outside the bag.
6. Thoroughly drain the daikon in a colander (let sit for about 30 minutes.
7. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
8. Prepping the sauce Grate the apple.
9. Cut the Japanese leek in half lengthways first and slice thinly and diagonally.
10. Cut the Chinese celery into 3 cm widths.
11. Put all the sauce ingredients into a bowl and combine.
12. After the red colour from the chill is evenly distributed, add the daikon.
13. Stir well (if your skin is sensitive, use gloves).
14. Pour the mixture into a storage container and chill in the fridge.
15. You can eat it the following day.
16. After 1 week to 10 days, the flavour will become well rounded.
17. It will not be tart.
18. This photo shows two day-old kkakduki.
19. Korean powdered chili You can keep leftovers in the fridge to prevent discolouring.
20. Fermented krill You can buy bottled ones at the supermarket and freeze leftovers.
21. You can cook various dishes with it.
22. "Stir-fried Potato with Fermented Krill"
23. "Pale Pink Edamame Bean Rice with Fermented Krill"
24. "Pasta Aglio e Elio with Nanohana and Fermented Krill"
25. "Kimchi Hot Pot Sundubu Jjigae-style"

radish, salt, apple, korean, fish sauce, garlic, ginger, japanese, sugar, salt, chinese celery

Taken from cookpad.com/us/recipes/156082-kkakdugi-cubed-radish-kimchi (may not work)