Radish Kimchi Recipe (Kkakdugi)
Kkakdugi is a type of kimchi made with Korean radish. It's a super easy kimchi to make, but still with the spice, funk, and crunch!
Servings: 8 servings
Equipment
- Blender
- Kimchi Container or Glass Jar
Ingredients
- 6 lbs Korean Radish
- 32 grams Sea Salt
- 1 tsp New Sugar
- 2 cups Water Room temperature
Optional Vegetables
- 2 stalks Mustard Leaves Chop to 1-inch pieces
- 3 stalks Scallions Chop to 2-inch pieces
Kimchi Sauce
- 2 cups Gochugaru or Korean Red Pepper Flakes
- 61 grams Ginger
- 1/2 of Medium-size Onion
- 20 cloves Garlic
- 1/2 cup Salted Shrimp
- 1/2 cup Fish Sauce
- 88 grams Rice
Instructions
- Roughly peel the radish, remove the top and bottom roots, and clean out the holes and dirt on the surface.
- Slice it into 1-inch discs, then cube it in 1x1x1-inch bitesize pieces.
- In a bowl or container, layer radish and sea salt alternately until all of the pieces are salted.
- Dissolve the new sugar in room temperature water then add in the radish. Make sure it is submerged well, then set it aside to brine.
- Meanwhile, chop the scallions and mustard greens. Place it in a bowl and add the gochugaru, then set aside.
- Blend the garlic, onion, ginger, cooked rice, salted shrimp, and fish sauce.
- Add the blended sauce to the vegetables with gochugaru, and set aside.
- Drain the radish and run it in ONLY a cup of water to wash down the excess salt. Do not wash it in running water, just drain it thoroughly.
- Add the radish to the sauce and vegetable mixture, then mix thoroughly. Make sure every piece is coated in the sauce.
- Transfer to a kimchi container or glass jar and leave to ferment at room temperature for 5 days or until desired sourness is reached. Taste as you go!
- When desired sourness is reached, transfer to the fridge to slow down the process. Peak taste will be in a week or two, and it can still be stored for several months.
- Serve as a side dish to soups or turn into fried rice or jjiigae.