VEGAN KKAKDUGI RECIPE (KOREAN RADISH KIMCHI)

VEGAN KKAKDUGI (KOREAN RADISH KIMCHI)
YIELD: 6 QUARTS

For Brining:
4kg Korean radish
1 cup coarse sea salt (for kimchi brining)
1 cup sugar

For Kimchi Paste:
1 cup water
2 tablespoons sweet rice flour (or all-purpose flour if you don’t have sweet rice flour)
½ of a large Korean pear, peeled & roughly chopped
2 thumb size pieces ginger, peeled & roughly chopped
½ medium onion (optional), peeled & roughly chopped
5-6 cloves garlic (optional)
2 tablespoons sugar, to taste
1 tablespoon mushroom seasoning powder
2 tablespoons soy sauce
1 tablespoon vegan oyster sauce
2 tablespoons maesil cheong (Korean plum extract)
1 - 1 ½ cup gochugaru (Korean red pepper powder), to taste

Other mix-ins (optional):
1 bunch radish tops (or green onions), chopped

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