Kkakdugi (Radish Kimchi)

After my more than fruitful experiment into the world of kimchi I decided to branch out and try
radish Kimchi. I have to admit, its delicious, not as spicy as I thought it would be and the radish has a cooling effect. In all truth, this rarely gets to the fermentation process. We mix and eat it just as it is, its that tasty! It makes a great side dish when you want something thats simple, but not your standard salad.  If you are going to eat it the day you mix it and prefer a sweet hot flavor you can add a tbs or two of agave nectar to the ingredient list. It gives it a whole other dimension.

I found a few recipes for this most are very similar so i took a bit from everyone and put it together to make my own version.

1. 2 lbs peeled, cubed diakon radish
2. Rinse in cold water and pat dry.
3. Put into a large bowl.
   
4. Add 1 tbs coarse salt (i used Hawaiian sea salt because it is what i had around)
5.  2 tbs sugar
6. 1 tbs rice flour, and mix well.
   
7. Add 2 tbs minced garlic
8. 1 tbs minced ginger
9. 1/2 cup chopped green onions
10. 1/8 cup fish sauce
11. 1/8 cup soy sauce, 
12. 1/2 tbs siracha
13. 1.5 tbs hot pepper flakes
14. 1 tbs paprika

Mix well and place in sealed containers.  Refrigerate and eat immediately or leave out for a day or two to begin the fermentation process and then enjoy. When it starts to ferment you will see little bubbles on top and the smell will be stronger with a sour note.