Peel 4 lbs of Korean radishes. Make radish noodles using a spiralizer.
Add 2 tablespoons of salt and 2 tablespoons of sugar and combine well. If you prefer your kkakdugi sweeter, add 1 more tablespoon of sugar.
Set aside for 30 minutes.
Drain the juice from the radish into a small bowl. Reserve ⅓ cup of the juice.
Add minced garlic, minced ginger, chopped green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.
Combine well until the seasonings coat the radish noodle evenly.
Enjoy the kkakdugi right away, or place the kkakdugi in a glass jar and press down on the top of it to remove any air from between the radish noodles.