Kkakdugi is a kimchi made with Korean radish, mu (or moo). It’s an easy kimchi to make! Simply cut the radishes into cubes, salt for a short time, and then mix.
Clean the radishes by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into thick discs.
Sprinkle the salt over the radishes and toss well to coat evenly. Let sit, rotating them the half way through, until the radish cubes have softened and released some liquid.
Do NOT rinse. Rinsing will wash the flavor away. (The radishes still contain sufficient water content that will be released during the fermentation process. With this method, the resulting kkakdugi will have a nice thick juice.)
Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings. Taste a little bit of the seasoning off of a radish cube. Add more salted shrimp or fish sauce if necessary.
Store in an airtight container or jar. Kkakdugi tastes best after a week or two in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.