Pairs well with Kkakdugi (Radish Kimchi)
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Kkakdugi (Radish Kimchi)
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Kkakdugi is a type of kimchi made with cubed radish. This recipe provides exact measurements for making delicious kkakdugi at home.
00:00:00 total
Serves 8
easy
Pickled / Cleansing Course
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Ingredients
- radish - watch the video to see (preferably from a Korean grocery store, large and heavy)
- kosher salt - 2 tablespoons
- sugar - 2 tablespoons
- minced garlic - 2 tablespoons
- green onion - 4 stalks (chopped)
- ginger - watch the video to see (watch the video to see the amount)
- hot pepper flakes - 2/3 cup
- fish sauce - 1/4 cup (use soy sauce for a vegetarian version)
- leftover radish juice - 1/3 cup
Instructions
- Prepare the Radish: Peel the radish skin and rinse in cold water. Cut the radish into cubes.
- Salt and Sugar Mixture: Mix the radish cubes with 2 tablespoons of kosher salt and 2 tablespoons of sugar evenly. Let it sit, turning every ten minutes to draw out water.
- Seasoning: Mix in minced garlic, chopped green onions, ginger, hot pepper flakes, fish sauce (or soy sauce for vegetarian), and leftover radish juice.
- Jar Preparation: Transfer the kkakdugi into a glass jar, pressing down to eliminate air. Clean the rim and close the lid.
- Fermentation: Keep the jar at room temperature until it starts fermenting, which may take one to two days.
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