Radish Kimchi Kkakdugi

Ingredients

• 3 pounds Korean radish (peeled and cut into 1 inch cubes)
• 3 tablespoons Kosher salt
• 1 tablespoon granulated sugar
• ½ cup water
• 1 tablespoon rice flour (regular or glutinous)
• 10 cloves garlic (peeled (about 1.5oz))
• 1 inch ginger (peeled and cut into smaller pieces)
• ¼ large yellow onion (peeled and cut into smaller pieces)
• ¼ large apple (discard core and cut into smaller pieces *see notes for alternatives)
• 2 tablespoons fish sauce (*see notes for saeujeot (tiny brined shrimps))
• ½ cup gochugaru (coarse) (also known as Korean red pepper flakes)
• 1 ounce carrots (peeled and julienned)
• 1 ounce Asian chives (cut into 1 inch pieces; discard about 1 to 2 inches of the tough stem at the end)

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