Pick out a Korean radish that is mostly green on the outside because they are naturally sweeter. It will make a nicely balanced Kkakdugi.
2 lbs. Korean daikon
1 Tbs. coarse kosher salt
1½ Tbs. sugar
½ cup Komo’s Kimchi Paste
2 green onions
Peel the 2 lb. Korean radish then rinse it in cold water. Pat it dry with paper towels. Cut the radish into 1-inch cubes and then put all of the pieces in a large bowl.
Add 1 Tbs. salt and 1½ Tbs. sugar to the bowl and mix all of the pieces well. Set the bowl aside for 30 minutes. Then drain the juice from the radish bowl into another bowl.
Add 1/2 cup of Komo’s Kimchi Paste and 1/4 cup of radish juice. Sprinkle in the optional chopped green onions.
Mix everything to coat the radish cubes evenly. Put the Cubed Radish Kimchi into an air-tight container, and press down on top of it to remove any air between the cubes. Make sure they are compact to avoid spoilage.
Cubed Radish Kimchi is eaten fermented because the radish is bitter and hard when fresh. It has a longer fermentation time of 3 to 4 weeks.