Korean Radish Kimchi (Kkakdugi)
User Reviews
4.9
Korean Radish Kimchi (Kkakdugi)
Description
This recipe for Korean Radish Kimchi starts by cubing peeled radish and seasoning it with sugar and rock salt, then letting it develop at room temperature for an hour. Meanwhile, a kimchi base is prepared by blending brown onion and apple with fish sauce and mixing in garlic, ginger, chili flakes, and rice flour porridge. After rinsing excess salt from the radish, the flavorful kimchi base is combined with it, initiating fermentation.
The process creates a crunchy yet tender texture in the radish cubes as they ferment, absorbing the spicy, slightly sweet, and umami-packed seasoning. The use of fresh green onions adds mild sharpness, balancing the chili heat.
Kkakdugi is a popular Korean side dish served alongside rice and soups, adding brightness and spice to meals. It can be stored in the refrigerator for several weeks as the flavors intensify during storage.
Ingredients
MAIN
- 1.1 kg Korean radish (2.5 pounds), or daikon radish, rinsed and skin peeled
- 3 talks green onion (50 g / 1.8 ounces), rinsed
- 2 Tbsp raw sugar
- 2 Tbsp rock salt or Korean coarse salt
RADISH KIMCHI BASE
- 1/2 brown onion 70 g / 2.5 ounces), skin peeled, cut into small pieces to blend, small
- 1/2 apple 50 g / 1.8 ounces), seed and core removed, cut into small pieces to blend, small, red
- 3 Tbsp fish sauce I used anchovy sauce, Korean
- 1 Tbsp garlic minced
- 1/2 Tbsp ginger minced
- 4 Tbsp korean chili flakes (gochugaru)
- 1/4 cup water
- 1 Tbsp rice flour
Instructions
- Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.
- While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. (It could be shorter or longer depending on the output power of your microwave). It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for 2 Tbsp of Korean chili flakes) in a medium sized bowl.
- After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.
- Put the radish into a clean mixing bowl and add 2 Tbsp of Korean chili flakes. (Put a food prep glove on.) Mix the chili flakes with the radish evenly. (By adding this chili flakes separately and earlier than rest of the Kimchi base, you are giving a nice vibrant colour to the radish. Also, my mum believes that it will help the Kimchi base to smear well into the radish). Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.
- Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 6 to 24 hours depending on the temperature (I left mine out for 1 day with early spring temperature.). After that keep it in the fridge. (The best temperature for storing any Kimchi is 6 degree Celsius (42.8F).)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Sodium | 1896mg | 79% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 48mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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