Spicy Radish Kimchi (Kkakdugi) with Green Onions

Place the cubed radish in a large bowl and sprinkle with salt. Toss well to coat evenly. Let it sit for 20-30 minutes, tossing occasionally. This will help remove excess moisture and create a crispier texture.

While the radish is salting, prepare the paste. In a small saucepan, combine water and glutinous rice flour. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth slurry. This should take about 2-3 minutes. Remove from heat and let it cool completely.

Once the rice flour slurry is cool, add sugar, minced garlic, minced ginger, gochugaru, and fish sauce (or vegan alternative). Mix well until a smooth paste forms.

Rinse the salted radish under cold water and drain thoroughly. Gently squeeze out any excess water with your hands.

Return the radish to the large bowl. Add the green onions and the prepared kimchi paste. Mix everything thoroughly, ensuring that the radish and green onions are well coated with the paste.

Taste and adjust seasoning if needed. You may want to add more gochugaru for extra spice, or a little more sugar to balance the flavors.

Transfer the kimchi to an airtight container. Leave about an inch of headspace at the top.

Let the kimchi ferment at room temperature for 1-3 days, depending on your preference for sourness. Taste it daily. Once it reaches your desired level of sourness, store it in the refrigerator. The kimchi will continue to ferment in the refrigerator, but at a much slower rate.

Serve chilled as a side dish. Sprinkle with sesame seeds (optional) before serving.