깍두기Kkakdugi

• 1½ kgKorean radish (mu) or daikon, in 2 cm cubes 무
• 2 tbspcoarse salt and 2 tbsp sugar 굵은 소금·설탕
• 5 tbspgochugaru 고춧가루
• 3 tbspfish sauce 액젓
• 1 tbspsalted shrimp, chopped (optional) 새우젓
• 2 tbspminced garlic and 1 tsp grated ginger 마늘·생강
• 3spring onions, chopped 쪽파

Method

1. Toss the radish cubes with the salt and sugar and leave 30 minutes. Drain off the liquid; do not rinse.
2. Coat the radish with the gochugaru first and mix until the cubes turn red.
3. Add the fish sauce, salted shrimp, garlic, ginger and spring onion and mix well.
4. Pack into a jar, pressing down, and leave 1 to 2 days at room temperature until it smells pleasantly sour.
5. Keep in the fridge. It is best after one week.

Cook's note

Spoon a little kkakdugi juice into seolleongtang or gomtang, as regulars do.