[Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water...
Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
[Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
This photo shows two day-old kkakduki.
[Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
[Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
You can cook various dishes with it.
"Stir-fried Potato with Fermented Krill" (Recipe ID: 1732834)