Cubed radish kimchi (Kkakdugi)

1. Peel the daikon and cut into 2 cm cubes.

2. In a large bowl, toss with the salt and sugar and leave for 30 minutes, stirring once; the radish releases liquid and softens slightly.

3. Pour off the liquid (keep 2-3 tablespoons) but don't rinse the radish.

4. Add the gochugaru and toss thoroughly until the cubes turn a nice red; then mix in the grated garlic and ginger, fish sauce, reserved radish liquid and spring onion cut into 3 cm pieces.

5. Press tightly into a jar and ferment at room temperature for 1-2 days until pleasantly sour, then refrigerate.

6. Serve cold with soups and meat dishes.

Tip: Kkakdugi is a crunchy, juicy radish kimchi – the indispensable companion of seolleongtang and galbi-tang. It's best made with the sweeter autumn and winter daikon. If the radish is sharp, add a little more sugar.