• Rinse, peel, and chop radish into bite-sized cubes
  5-6 lbs Korean radish (or 3 large Korean radishes)

Brine

• Add the chopped radishes and mix with salt and sugar.
  1/3 cup kosher salt, 3 tbsp sugar
• Brine for 40 minutes at room temperature. Liquid from radish will release.

Rice flour paste

• In a small pan, mix water with rice flour and THEN turn on the stove to medium-low
  1 cup water, 2 tbsp glutinous rice flour
• Optional: If using kelp broth... Add 3 square or 3g of dried kelp onto a pan. Bring it to a boil and let it simmer for 10-15 minutes. Make the paste when the broth is room temperature. Otherwise, the paste will cook quickly.
• Optional: If you don't have rice flour, rinse and drain white rice 3 times. Shake off remaining water. Lay it on dry paper towel and pat it dry with another paper towel. Lay it out to dry for about an hour. Then blend it until it's fine powder.
  1/4 cup (optional) short/medium grain white rice
• Optional: If using AP-flour, combine flour and water in a cup or bowl. Stir well until no clumps and then pour it on the pan to make the paste.
  3 tbsp (optional) all-purpose flour
• Continuously stir water/broth and flour on medium-low heat until you can see the bottom of the pan. It'll thicken in about 4-5 minutes. It may thicken faster if using warm kelp broth. Don't walk away from it!
• Turn off the pan and set it aside to cool completely

To make the kkakdugi

• After brining, strain out the liquid from the radish and lightly rinse with cold water to remove the extra saltiness.
• Strain it to remove excess water

Marinade

• In a food blender, add garlic, onion, apple and/or Asian pear, ginger, fish sauce, maesil cheong, and shrimp krill. Blend until smooth. Add a tbsp (or more) of water if needed to help blend
  10-18 garlic cloves, 10-15 grams ginger, 1/2 a large onion, peeled and rougly chopped, 1 Fuji apple or Asian pear, peeled and roughly chopped, 1/2 cup shrimp krill, 1/4 cup maesil cheong or Korean plum syrup, 2 tbsp fish sauce
• In large bowl, mix sugar, salt, and gochugaru. Make sure the bowl is large enough to hold the radish.
  2 tbsp sugar, 2 tbsp kosher salt, 1 cup gochugaru (Korean red pepper flakes)
• Pour the puree into the bowl and stir until well combined
• Add the cooled paste into the bowl and stir until well combined
• Add the radish cubes
• Mix it well until all radish cubes are well coated in the marinade. It's easier to do this wearing clean kitchen gloves.
• Add the radishes into a clean air-tight container. Press down the radishes while filling up the container. It will help release any air bubbles.
• Leave some room at the top for the kimchi to expand during the fermentation process.
• Leave the kkakdugi in room temperature 1-2 days to ferment, away from direct sunlight. If it's cold, I leave it out at room temperature 2 days. If it's warm , I leave it at room temperature 1 day.
• Place it in the refrigerator. Depending on your taste preference, let it ferment for a month before trying it.