Kkaktugi is a variety of Kimchi that is made from daikon radish instead or napa cabbage. It uses mostly the same seasonings but delivers a quite different flavor. Cool and crunchy, this kimchi goes well with cold soups, Korean Grill, and "Bibim" type dishes.



Ingredients:
1 large daikon
1/4 cup kosher or sea salt
4 green or spring onions
1 bunch Korean chives
4 cloves garlic, peeled
2 ounces fresh ginger, peeled
3 tablespoons coarse ground red chili pepper

Seasoning paste:
4 cloves garlic, peeled
1 ounce fresh ginger, peeled
1 tablespoon shrimp paste
1 teaspoon sugar
1/3 cup medium ground red chili powder
water as needed

Directions
Prepare the radish:
Cut off both the top crown and bottom root then wash and peel.
Cut in half from top to bottom.
Flat side down, slice each section from top to bottom into 1 1/2 inch wide sections.
Set one slice aside and cut the rest from top to bottom into 1 1/2 inch wide strips then cube each strip.
Place the cubes in a large non metallic bowl and mix with the salt.
Let stand for 30 minutes.
Rinse in cold water and drain.
Add the coarse red chili pepper, toss well, and let stand at least 10 minutes.
Prepare Seasoning Paste:
Cut ginger into thirds and place in blender.
Add garlic and just enough water to blend into a smooth paste.
Place all ingredients including blended paste into a medium non metallic mixing bowl and mix well adding just enough water to maintain a thick paste.
Let stand at least 15 minutes.
Make the Kimchi:
Finely shred/grate the remaining Daikon and ginger.
Cut green/spring onions into 1/2 inch sections.
Add ginger, daikon, onions, chives, and seasoning paste to the radish cubes and mix well.
Transfer into a glass storage container(s), leaving room at the top of the container for swelling. Seal tightly.
Place container(s) in a brown paper sack (or otherwise shield from light) and let stand at room temperature for 24 hours, then refrigerate.
Serve chilled in a small dish as part of a Korean ban chan array.