Radish Kimchi (Kkakdugi)

Radish kimchi, also known as "kkakdugi" in Korean, is a type of kimchi made with Korean radishes (mu) or daikon radishes. The preparation process is not very difficult. You just cube the radishes, season them, and allow them to ferment to achieve a crunchy, spicy, and tangy dish.

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel the radishes and cut them into 1-inch cubes. Place the radish cubes in a large mixing bowl.

Step 2

Sprinkle the kosher salt over the radish cubes, use your hands to mix well to ensure the salt is evenly distributed. Let it sit for 1 hour.

Step 3

After 1 hour, rinse the salted radish cubes thoroughly under cold water to remove excess salt. Drain well.

Step 4

Combine glutinous rice flour, sugar, and cold water in a small saucepan. Keep stirring over medium heat, boil for approximately 5 minutes until the mixture thickens to a consistency resembling school glue. Remove from heat and let it cool. (You can prepare this step while the radish cubes are marinating to save time.)

Step 5

Add the apple, pear, sweet onion, ginger, garlics, fish sauce, and shrimp paste to a blender. Blend until smooth.

Step 6

Transfer the blended mixture to a different large bowl. Add the cooled glutinous rice flour paste, chili pepper flakes, and green onions. Use a spatula to stir and combine the ingredients thoroughly.

Step 7

Add the drained radish cubes to the seasoning paste. Wear gloves and use your hands to thoroughly mix the radish cubes with the seasoning paste.

Step 8

Transfer the seasoned radish cubes into a clean kimchi container, pressing down to remove air bubbles. (For the container, you can use glass jars with screw-on lids or plastic containers specifically designed for fermenting foods. Make sure the container has a tight-sealing lid to prevent air from entering. It must be clean and dry before transferring the kimchi radish into it.)

Step 9

Loosely cover the jar with its lid and let it ferment at room temperature (around 65℉, but no higher than 70℉) for 2 days - initial fermentation stage (See note below).

Step 10

After fermenting for 2 days, check the fermentation progress by gently tapping the jar's wall. If you notice bubbles rising from the bottom, the initial fermentation stage is done. Seal the lid tightly and refrigerate the kimchi radish for 2 weeks for the secondary/slow fermentation stage (See note below).

Step 11

Two weeks later, enjoy your homemade kimchi radish raw as a side dish with rice or cook with it. Always use clean chopsticks or tongs to get the kimchi radish from the jar. Keep the jar sealed, it can last in fridge for up to 6 months.

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