Kkak-du-gi - Fermented Radish
By Gina G
- 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)
•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.