Kkakdugi (Cubed Radish Kimchi) - The First Chili Powder Toss Determines All Color and Flavor

Steps

1. 1

   Peel the radish and cut into cubes, then wash the radish tops thoroughly.

2. 2

   In a bowl, dissolve sea salt 3T and sugar substitute 0.5T in water 200ml, then add the radish tops and radish, mix well, and brine for 90 minutes.

3. 3

   In a pan, dissolve sweet rice flour 2T in water 200ml, bring to a boil, turn off heat and let cool slightly.

4. 4

   Prepare the apple, pear, and onion.

5. 5

   Blend the apple, pear, onion, 10 whole garlic cloves, ginger knob, and salted shrimp 4T in a blender.

6. 6

   In a bowl, combine the blended mixture, anchovy sauce 5T, plum extract 4T, the rice paste, and red pepper flakes 6T to make the seasoning.

7. 7

   Drain the brined radish without rinsing and do the first toss with red pepper flakes 6T.

8. 8

   Add all the seasoning, mix well, then leave at room temperature for one day. Refrigerate and it will be ready to eat the next day.