koreankimchiradish
Cubed Radish Kimchi (Kkakdugi)
Crunchy Korean cubed radish kimchi seasoned with gochugaru, fish sauce, garlic, ginger and green onions.
From YouTube · Aug 1, 2011
Crunchy Korean cubed radish kimchi seasoned with gochugaru, fish sauce, garlic, ginger and green onions.
1 hr
Prep time
1 hr
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.
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