Prepare annum (this is the most important stage - it depends on the taste of the resulting dishes). Annam is a Korean "hot sauce", is used to fuel many Korean snacks and salads. It Annam gives the dish a specific "Korean" taste. 2 - 4 tablespoons of red pepper hot steamed water (in any case not boiling water!!!) to the consistency of thick cream. Add 1-2 tablespoons of ground garlic, 1 tablespoon fish sauce 1 - 2 tablespoons dry anchovies. All mix well, put in a jar and allow to infuse for a day. If there is no fish sauce... Kamchatka Koreans used instead of the broth of the briny goals of pink salmon or chum salmon. The broth of the shrimp, too, will go. In extreme cases, instead of fish sauce and anchovies, you can put a teaspoon of salt, teaspoon of sugar and a teaspoon of ajinamoto. In the most extreme cases will go and soy sauce.

Daikon wash, peel, and cut into cubes of 2-2,5 see

Sprinkle with salt, stir, and leave for an hour.

Wash well and drain the water.

Annem add in daikon, ginger, sesame seeds, and mix everything. Better to do it in rubber gloves.

Put in a suitable container under the yoke, and leave for 1-3 days at room temperature, that would katogi reports. In the ferment process will separate the juice, which virtually shut daikon. After the start of fermentation (1-3 days) close the container lid and refrigerate.

After 5-7 days you can start to use it. Kaktugi can be stored in the refrigerator for 2-4 months. As storage the taste changes. Daikon becomes less spicy and more sour. And if this dish you do not like, do not rush to throw away - try using 1, 2, 3 weeks... Best snack for strong drinks you can imagine!!!