Inspired by videoside dishkorean
Cubed Radish Kimchi (Kkakdugi)
Crunchy Korean cubed radish kimchi seasoned with gochugaru, fish sauce, garlic, ginger and green onions.
Crunchy Korean cubed radish kimchi seasoned with gochugaru, fish sauce, garlic, ginger and green onions.
1 hr
Prep time
0 min
Cook time
2 hrs
Total time
1 batch
Yield
Ingredients
8 ingredients- 4 pounds Korean radish or daikon
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 2/3 cup Korean hot pepper flakes (gochugaru)
- 4 green onions, chopped
- 2 tablespoons minced garlic
- 1 teaspoon minced ginger
Method
8 steps- Peel the radish, rinse it in cold water and pat it dry.
- Cut the radish into 3/4-inch to 1-inch cubes and place them in a large bowl.
- Add the kosher salt and sugar. Mix well and leave for 30 minutes, turning the radish occasionally.
- Drain the radish, reserving about 1/3 cup of the liquid.
- Add the fish sauce, gochugaru, green onions, garlic, ginger and reserved radish liquid.
- Mix thoroughly until every radish cube is evenly coated.
- Transfer the kkakdugi to a clean glass jar or airtight container, pressing it down to remove air pockets.
- Leave at room temperature for 1 to 2 days until it begins to ferment, then refrigerate.
Recipe notes
Helpful tips
- Press the radish firmly into the container to minimise trapped air.
- Fermentation time varies with room temperature.
- Move the kimchi to the refrigerator once it tastes pleasantly sour.
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Glass jar or airtight container
Storage
After the initial room-temperature fermentation, keep refrigerated in a sealed container.
Recipe inspiration
Inspired by Maangchi
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