Kkakdugi (Cubed radish kimchi)

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

Prep time: P0DT0H45M0S

Cook time: P0DT0H20M0S

Total time: P0DT1H5M0S

Rating

stars ( reviews)

Keywords

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Ingredients

4 pounds Korean radish (or daikon)
2 tbs kosher salt
2 tbs sugar
¼ cup fish sauce
⅔ cup hot pepper flakes
4 stalks of green onions, chopped
2 tbs minced garlic (about 5-6 cloves garlic)
1 ts minced ginger

Cuisine

Korean

Steps

Peel Korean radish, rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
Add kosher salt and sugar, and mix well. Set aside for 30 minutes.
Drain the juice from the radish into a small bowl. Add minced garlic, minced ginger, green onions, fish sauce, hot pepper flakes, and ⅓ cup of the juice from the radish.
Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
You can eat it right away, and then store it in the refrigerator.
Let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator.