1 large daikon (white radish)
3-4 stalks of green onion
3-4 cloves of garlic
1/2 cup of Korean Chili powder
1/2 cup fish sauce
2 tbs salt
3 tbs sugar
So, many people might not know what a daikon is. You can get one at an Asian grocery store. I got mine from Ming’s Supermarket on Washington Ave (http://g.co/maps/tz2qc).
I had this great picture of one large, really cute daikon… but its on a camera that doesn’t have batteries. I’ll try and get it later.
Cut the daikon into about half inch slices. Doesn’t have to be perfect.
Cut each round into nine pieces. When the rounds are narrower at the slim end of the radish, just cut into quarters.
Place them into a large mixing bowl. I don’t have one of those, so I just put it in a big pot.
Add the sugar and the salt. This is to brine the daikon. All that salt and sugar draw out the water. It’s pretty neat.
Let it brine for about 30 min. The salt-sugar will infuse the radish and actually prevent bacteria from infecting your food during the pickling process.
Chop up the green onions and garlic and add them. Then add the Korean Chili powder, 1/2 cup of fish sauce, and 1/3 cup of the daikon brine juice and stir. The brine juice has a bunch of good vitamins, but don’t add too much otherwise it will get too salty!
Place your mix into a large glass jar. This one used to be peanut butter. I had to use two other jars (both ex-spaghetti sauce). Cleaned jars of course!
Let them sit out in room temperature for 48 hours. This can be intimidating because you are fermenting your own food. Just remember that the salt water prevents bacteria from growing. In addition, the red pepper flakes have antibacterial properties!
After 24 hours, place your jar in the fridge, so your Kakkdugi will be cool and refreshing! Your kkakdugi will be slightly crunchy and very healthy. It contains lot of fiber and vitamins.
P.S. Sorry for the poor quality pictures. They were taken with my cell phone… time to buy a camera…