Printable Recipe
Cubed Radish Kimchi (Kkakdugi)
Crunchy Korean cubed radish kimchi seasoned with gochugaru, fish sauce, garlic, ginger and green onions.
Prep time
1 hr
Cook time
0 min
Total time
2 hrs
Yield
1 batch
Ingredients
8
Steps
8
Filed under: side dish, korean, fermented, over 1 hour, kimchi.
Source channel: Maangchi
Key ingredients
pounds Korean radish or daikon, kosher salt, sugar, fish sauce, Korean hot pepper flakes.
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
- 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.