Kkak-du-gi - Fermented Radish

By Gina G

Ingredients

• 4 1 1/2-2 lb radish
• 12-20 stalks scallions, depending on your preference
• 12-20 stalks watercress, depending on your preference
• 3/4 cup gochugaru
• 4 tbsp salted shrimps
• 3 tbsp minced garlic
• 2 tbsp minced ginger
• 4 tbsp sea salt
• 1 tbsp sugar
• 1 gallon glass jar(s) with lid (use large tupperwares as substitute)

Preparation

Step 1

•Wash and trim radish, then peel the skin and cut it into ½-¾ inch square cubes.
•Add 1 tbsp sea salt and 1 tbsp sugar to the diced radish, marinate it for 1 hour.
•Trim and wash watercress and scallions, cut them into 1-1½ inch long pieces.
•Mince salted shrimps finely.
•Add gochugaru to the marinated radish and mix thoroughly.
•Add and evenly mix in garlic, ginger, salted shrimps, and 3 tbsp sea salt.
•Add and gently mix in watercress and scallion.
•Store them in your container of choice and press/compact down before closing lid.
•Let fermentation occur for about 3-5 days before eating for optimal taste. Fermentation will occur quicker if left unrefrigerated.