Kaktugi and Sauerkraut
Kaktugi:
1. Wash and cut the daikon radish into 2 x 2 cm cubes. I used 3 cups.
2. Add 2 tbs of minced garlic, 2 tbs of hot pepper flake, 2 tbs of fish sauce, 1 tbs of sugar, and 1/2 cup of chopped chives.
3. Mix the ingredients together and store in air tight container for 24 hours.
Sauerkraut:
1. Wash and slice the cabbage coarsely.
2. Sprinkle 1 tsp of sea salt for every bowl of cabbage.
3. Mix well until the cabbage turns watery.
4. Submerge the cabbage in the cabbage water. Store in air tight jar for a month.
