Kkakdugi: Diced Radish Kimchi Fermented Side Dish

Wash, peel, and dice the Korean radish into 2-3 cm (1-inch) cubes.

In a large bowl, toss the radish cubes with coarse sea salt. Let them sit for 30 minutes, tossing occasionally, to draw out excess moisture.

While the radish is salting, mince the garlic and ginger. Grate or finely chop the yellow onion. In a separate bowl, combine the minced garlic, ginger, chopped onion, gochugaru, fish sauce, and sugar to form a thick paste.

Drain the salted radish thoroughly, discarding the liquid. Gently rinse the radish under cold water once or twice to remove excess salt, then drain very well. Squeeze lightly if necessary to remove more water.

Add the drained radish to the bowl with the seasoning paste. Using clean hands or gloves, mix everything thoroughly until the radish is evenly coated.

Slice the green onions into 2-3 cm (1-inch) pieces and add them to the radish mixture. Mix gently.

Tightly pack the Kkakdugi into a clean glass jar or airtight container, pressing down to remove air pockets. Leave about an inch of headspace. Close the lid.

Let the Kkakdugi ferment at room temperature (around 20-25°C) for 1-2 days, depending on desired sourness. You'll see small bubbles and the liquid level might rise. Once fermented to your liking, transfer it to the refrigerator. It's ready to eat immediately but tastes best after a few days in the fridge.