Kkakdugi (Cubed Radish Kimchi), Adding Vinegar Paste Makes It Surprisingly Delicious

Steps

1. 1

   Wash, peel, and dice the radish into cubes

2. 2

   Dissolve sea salt in 200ml water, add radish, and cure for 1 hour, turning every 20 minutes

3. 3

   Prepare the onion and pear

4. 4

   Blend pear, onion, salted shrimp, cooked rice, and mineral water in a blender until smooth

5. 5

   Mix the blended paste with anchovy sauce, maesil extract, minced garlic, minced ginger, 6T gochugaru, and chojang to make the seasoning

6. 6

   Drain the salted radish without rinsing; toss with 6T gochugaru to coat

7. 7

   Once evenly colored, add the seasoning and toss well, then let sit at room temperature for 1 to 2 days before refrigerating