Kkakdugi (Cubed radish kimchi)

Kkakdugi (Cubed radish kimchi)

from maangchi.com
65 min

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

Ingredients

  • 4 pounds Korean radish (or daikon)
  • 2 tbs kosher salt
  • 2 tbs sugar
  • ¼ cup fish sauce
  • ⅔ cup hot pepper flakes
  • 4 stalks of green onions, chopped
  • 2 tbs minced garlic (about 5-6 cloves garlic)
  • 1 ts minced ginger

Directions

  1. 1

    Peel Korean radish, rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl.

  2. 2

    Add kosher salt and sugar, and mix well. Set aside for 30 minutes.

  3. 3

    Drain the juice from the radish into a small bowl. Add minced garlic, minced ginger, green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.

  4. 4

    Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.

  5. 5

    Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.

  6. 6

    You can eat it right away, and then store it in the refrigerator.

  7. 7

    Let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator.