STEP 1/12
Peel the radish and cut it into cubes about 2cm.
STEP 2/12
Put the flower salt in the radish, mix it evenly, and pickle it for 30 minutes.
STEP 3/12
Chop the chives 2cm apart.
STEP 4/12
Cut onions roughly because they are ground in a blender.
STEP 5/12
Put onion, garlic, ginger, kelp water, rice, plum extract, sand lance extract, and salted shrimp together in a blender and grind it to make kkakdugi seasoning.
STEP 6/12
Turn over the salted radish once in the middle.
STEP 7/12
Drain pickled radish without washing.
STEP 8/12
Mix the red pepper powder with the kkakdugi seasoning and soak for 5 minutes.
STEP 9/12
Mix radish and chives in the kkakdugi seasoning.
STEP 10/12
Add pepper powder by looking at the color.
STEP 11/12
Season and add sugar.
STEP 12/12
Put it in a kimchi container and ferment it at room temperature for 1-2 days and put it in the refrigerator.
1. Boil 3 pieces of kelp in 500ml of hot water for 30 minutes to make kelp water.
2. Add chili powder by looking at the color.