Peel korean radish, rinse in cold water and pat dry.
Cut it into ¾ to 1 inch cubes. Put into a large bowl.
Add kosher salt and sugar. Mix well.
Set aside for 30 minutes.
Drain the juice from the radish into a small bowl.
Add minced garlic, minced ginger, green onions, fish sauce, hot pepper flakes and ⅓ cup of the juice from the radish.
Mix it up well until the seasonings coat the radish cubes evenly and the radish looks juicy.
Put the kkadugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
You can eat it righ away and then store it the refrigerator. Or you let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it'll smell strong and sour. Then put it in the refrigerator.
4 pounds Korean radish
2 tbsp kosher salt
2 tbsp sugar
¼ cup fish sauce
⅔ cup hot pepper flakes
4 stalks of green onions, chopped
2 tbsp minced garlic (about 5 or 6 cloves garlic)
1 tsp minced garlic