Wash and trim the Korean Radish. Peel if the skin is thick, then cut into uniform 1–2 cm (about 1/2 inch) cubes so they ferment and season evenly.
Toss the radish cubes with Coarse Sea Salt, making sure each piece is lightly coated. Let sit in a bowl for 30–45 minutes, tossing once or twice until the radish releases some liquid and softens slightly.
After salting, briefly rinse the radish under cold water to remove excess salt, then drain thoroughly and pat dry with a clean towel or paper towels.
Make the seasoning paste: in a bowl combine Gochugaru, Fish Sauce, Saeujeot, and Sugar. Add finely minced Garlic, grated Ginger, and sliced Green Onions. Mix until you have a cohesive, slightly thick paste — adjust the proportions to taste.
Add the drained radish cubes to the seasoning and toss well so every cube is evenly coated with the paste. Use gloves if you prefer to keep your hands clean and to mix thoroughly.
Pack the seasoned radish firmly into a clean jar or airtight container, pressing down to remove air pockets and leaving a little headspace. Seal the jar.
Leave the jar at room temperature for 1–2 days to start fermentation — you should see small bubbles and a tangy aroma develop. Taste after 24–48 hours: when it reaches the acidity and flavor you like, move the kkakdugi to the refrigerator to slow fermentation. It will continue to mellow and develop flavor over the next week.
