깍두기 반찬 레시치 (kkakdugi banchan recipe)


  • 2 lbs. Daikon radish
  • ~1 big spoonful of sea salt
  • ~ 1.5 big spoonful of sugar
  • 2 large garlic cloves minced
  • 3/4 in. minced ginger
  • 1/4 cup korean chile flakes
  • 2 tablespoon fish sauce


  1. Deskin and cut daikon into bite sized pieces.
  2. Add sea salt and sugar and mix well.
  3. Add minced garlic, minced ginger, korean chile powder flakes, and fish sauce and mix well until all daikon pieces turn red.
  4. Transfer to a stain and odor free glass or ceramic/porcelain container. (ATTN: plastic container not recommended!)
  5. Lightly cover the top directly with plastic wrap, but still allowing the container to air through the edges.
  6. Place in a dark area (if you’re like me, where you don’t use oven often, you can place it in the oven.)
  7. Mix once each day that you are waiting.
  8. After waiting for two to three days, serve and enjoy. Can be kept in container for up to 2 weeks after fermentation.