Kkakdugi (Radish Kimchi)
1/2 lb (1 Kg) daikon radish
1 tbsp (15 mL) salt
1 tbsp sugar
1 tbsp (15 mL) salted fermented shrimp (Saeujot or 1-2 raw fresh shrimp)
3 cloves garlic, grated
1 tbsp (15 mL) ginger, grated
3 tbsp (45 mL) gochugaru
1/3 bunch leek or green onion stalk
Peel the daikon and cut into 1-inch cubes. Put the radish cubes in a bowl or strainer and toss with the salt. Allow 30 minutes for the salt to draw out the water. Make sure the water has been removed and discarded.
Cut the leek into 3-4-centimeter pieces. Put the radish in a large mixing bowl and sprinkle the sugar.
Chop the salted fermented shrimp and add it to the gochugaru to the bowl and mix with the radish. Now, add the garlic, ginger, and leeks well. Make sure the salted shrimp and chili flakes and thoroughly coat everything.
You can either let it ferment before eating for a couple of days or serve it right away. Enjoy!