Kaktugi Kimchi – Cut Pickled Radish


1 lb Korean radish peeled, and
cut into 1″ cubes
3 x scallions or equivalent in Chinese chives cut into 2″ lengths
1 x garlic head – (abt 12 cloves) peeled and chopped
1 piece fresh ginger – (1″ long) chopped
3 tbl hot red chili powder – (or 4 tbspns) to taste
1 tbl finely-chopped salted tiny shrimps
1/2 tsp salt
1 tsp sugar

Mix everything together and store in a glass or pottery container with a tight cover. Allow to ferment for 24 hours, then refrigerate. It is ready to eat immediately but it may be stored in the refrigerator for several months. Serve with any kind of Korean food as a side dish.

This recipe yields 1 quart.