Kkakdugi / Korean Radish Kimchi

Material A

• 800-1 kg Korean radish (local also can)
• 1 tbsp salt

Material B

• 2 tbsp glutinous rice flour
• 190 ml of water

Material C

• 3 tbsp gochugaru (chili powder)
• 4 tbsp Korean anchovy soy sauce
• 1 tbsp garlic (or more)
• 1 1/2 tbsp sugar
• 1 tsp finely ground ginger
• 4-5 tablespoons of glutinous rice porridge dough
• 1 scallion, sliced ​​long
• 10 stalks of chives, cut long

How to make

• -Cook ingredients B until thickened, set aside
• -prepare material A, peel the skin / you can use the skin, wash it clean, set aside
• - Cut into medium size dice then add salt, stir well, let stand for 40 minutes
• Radish will release a lot of water, pour the radish soaking water into another container (don't throw it away)
• -Enter ingredients C, stir until thoroughly mixed, pour in the radish soaking water, about 100 ml or according to taste, mix well
• -test the taste if not add according to taste
• -prepare the lock and lock box with the kimchi in it then close the lid tightly, let it rest for 1-2 days at room temperature then store in the refrigerator and ready to be served as banchan or side dish

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