Bo's mom's Kkakdugi

My mom taught us how to make kkakdugi(daikon kimchi) as well. We were making a mess in the kitchen anyway so why not? It's a little bit sharper in taste and the crunchiness makes it so refreshing. One of my favorite kimchis.

Again, just like the  cabbage kimchi, this can be broken down into three steps: salting the veggies, making the seasoning, and seasoning the vegetables.

Part I. Salting the Vegetables

Ingredients:
- 2 firm medium daikon
- 3/4 cup water
- 1/8 cup salt
- 1 T vinegar
- 3/4 T agave syrup

1. Cut the daikon into bite size pieces. A little smaller than 1" is good.

2. Mix the rest of the ingredients in a bowl and let everything dissolve.

3. Put the daikon pieces in a large bowl and pour the salt water mixture over it. Mix it around so everything is evenly covered.

4. Let it sit at room temperature for 1 to 2 hours depending. Flip it over with your hands halfway through.

5. It's ready when the saltiness has seeped into the daikon. When it's ready rinse with cold water and let it drain.

Part II. Making the Seasoning

Ingredients:
- 2/3 cups water
- 2/3 T flour
- 1/3 cup minced garlic
- 1/2 T minced ginger
- 3 T Korean fish sauce
- 2 1/2 T red chili powder
- 1 T plum extract
- 1 packet of stevia
- 1 t salt
- 1 bunch of green onions, sliced

1. Like we did with the kimchi, put the water and flour in a small pot and let it simmer on low heat while stirring with a beater until it turns slightly gluey.


2. Add the rest of the ingredients to the glue and mix it well.

Part III. Seasoning the Vegetables

Ingredients:
- Salted daikon
- Seasoning mix
- 1 bunch green onions

1. Add everything to a large bowl and mix with your hands.

2. Put it into a plastic container and cover with plastic wrap so it is not exposed to air. Then put the lid on. Leave it at room temperature for 1 or 1  1/2 days. Taste it every now and then to check if it's ready.
You can tell when it tastes a bit tangy and fermented. When you think it's ready put into fridge.

It's a bit easier to make than regular kimchi. Hope some of you try it out!