I prepared 6 medium-sized radishes and washed them thoroughly with the skin If you peel it, the radish will soften

I'm going to remove the ends of the radish and cut it into cubes

I put the sweetener and salt on it. After an hour, I flipped it over and marinated it for 2 hours If there's sugar in it, the radish can be softened

Put the pickled radish for 2 hours and put it in a big bowl

Put half of the water from the radish itself into the pickled radish and mix it with red pepper powder

Minced garlic, plum extract, anchovy sauce, and chili powder. If you add plum extract, it's sweet and doesn't fade easily

I put sliced onions. Originally, I ground onions, but this time, I sliced them As the onion is fermented, it gives off a pungent taste

Add chopped chives, mix them slightly, and store them in a container without opening the kimchi container before the kkakdugi is cooked If you open the lid before it's cooked, it doesn't have a pungent taste

The cold kkakdugi soup is also made by itself and it gets more soup as it cooks