Kkakdugi (Cubed Radish Kimchi)

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   ["[Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes.", "Put in a plastic bag and mix evenly with 2 tablespoons of salt.", "Let sit for 1 to 2 hours.", "The daikon radish will release a lot of water...", "Occasionally rub the daikon from outside the bag.", "Thoroughly drain the daikon in a colander (let sit for about 30 minutes.", "In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).", "[Prepping the sauce] Grate the apple.", "Cut the Japanese leek in half lengthways first and slice thinly and diagonally.", "Cut the Chinese celery into 3 cm widths.", "Put all the sauce ingredients into a bowl and combine.", "After the red colour from the chill is evenly distributed, add the daikon.", "Stir well (if your skin is sensitive, use gloves).", "Pour the mixture into a storage container and chill in the fridge.", "You can eat it the following day.", "After 1 week to 10 days, the flavour will become well rounded.", "It will not be tart.", "This photo shows two day-old kkakduki.", "[Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.", "[Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.", "You can cook various dishes with it.", """Stir-fried Potato with Fermented Krill""

* Per serving · 4 servings · Values may vary.