• Rinse, peel, and chop radish into bite-sized cubes
  3 Large Korean radish

Brining

• Add them into a large bowl and sprinkle on salt and sugar
  5 tbsp kosher salt, 3 cups Chilsung Cider
• Brine for 1-2 hours for the liquid to come out and for the radish to soak in the salt and sugar

Marinade

• In a food blender, add pear, onion, garlic, and ginger and puree it
  18 garlic cloves, 3 tbsp minced ginger, 1/2 asian pear, peeled and chopped (remove seeds_, 1 onion
• In a medium-sized bowl, mix sugar, salt, fish sauce, green onion, and shrimp krill
  1/2 cup + 1 tbsp can sugar, 3 tbsp kosher salt, 1/3 - 1/2 cup fish sauce, 4-6 chopped green onions, 1/2 cup shrimp krill
• Combine well with the puree and place it in the refrigerator

Rice flour paste

• In a small pan, mix water with rice flour and THEN turn on the stove
  1 cup water, 2 tbsp glutonious rice flour
• Continuously stir until it becomes thick. Be careful to not over heat it and don't walk away from the stove during this process.
• Once thick, immediately add gochugaru and quickly stir until well combined. It will thicken more after adding the gochugaru
  1 cup gochugaru (flakes)
• Set the pan aside to cool completely

To make the kkakdugi

• After ~2 hours of brining, strain out the liquid from the radish and lightly rinse in water to remove the extra saltiness. You want a balanced taste of salt and sweet.
• Strain it to remove excess water
• When the rice flour paste has been cooled, combine it with the rest of the marinade
• Into a large bowl, add the radish cubes and the marinade sauce
• Mix it well until all radish cubes are well coated in the marinade. It's easier to do this using your hands. Can use gloves.
• Add the radish cubes into a clean air-tight container.
• When adding the radish into the container, press it down to release any air bubbles. Do this until you've put all the radish into the container and press the top.
• Leave some room on the top for the kimchi to expand.
• Leave the kkakdugi in room temperature 1-2 days to ferment, depending on the room tempeature. If it's cold, I leave it out at room temperature 2 days. If it's warm like summer time, I leave it at room temperature 1 day.
• Place it in the refrigerator. Depending on your taste preference, let it ferment from 2 weeks to a month before trying it.