Before leaving for San Francisco, I prepared this batch of kkaktugi (깍두기), or diced radish kimchi. This is one of my favorite kimchis and it was a great way to use up the remainder of my daikon and green onions. I love the crunchy texture of it.
1. Cut a daikon into 1-inch cubes.
2. Create a brine by mixing a handful of sea salt in a large bowl of water. (Do not use table salt.) Soak the radish cubes for about 3-4 hours. If necessary, weigh down the radish with a plate so that they are completely submerged.
3. Make the seasoning paste by combining rice porridge (3/4 cup water + 1 tablespoon of rice flour heated to boil on the stovetop and then left to cool), 2/3 cup fish sauce, 1/3 chili flakes, 2/3 cup chili powder, 1/3 cup finely chopped garlic, 1/3 cup finely chopped ginger, 1/4 cup sugar (optional). Chop 10 scallions and set aside.
4. After 3-4 hours of sitting in the brine, rinse off the cubes under cold water. Drain again.
5. Combine the cubes with the seasoning paste and scallions. (Don't use all the seasoning paste if the combination is getting soupy - it should only cover the cubes and no more.) Place into a ceramic container, sprinkle top with a pieces of sea salt, and allow to ferment in refrigerator for 1-3 days before eating.