Radish Kimchi | Kkakdugi | Korean Recipe
Ingredients Korean radish – 1 Coarse sea salt – 2 tbsp Onion – ½ Cloves of garlic – 5 Ginger – 1 inch piece Green onions –...
- Korean radish – 1
- Coarse sea salt – 2 tbsp
- Onion – ½
- Cloves of garlic – 5
- Ginger – 1 inch piece
- Green onions – 4
- Korean red pepper – 1 and ½ tbsp (add less if you don’t like spicy)
- Anchovy Fish sauce – 2 tbsp (can be skipped for vegetarian version)
- Rice flour – 1 and ½ tbsp
- Water – 1/2 cup
- Sugar – 1 tbsp
How to make radish kimchi?
- Peel radish nicely.
- I prefer small cubes of radish in my kimchi, that is why I make medium sized slices. In Korea you can see quite big cubes in kimchi. If you like big cubes, then keep your slices on thicker side.
- Cut slices into small cubes.
- Transfer radish cubes in a big bowl and add coarse sea salt. Mix well and let it rest for ½ hour. Meanwhile keep your kimchi paste ready.
- For making kimchi paste, mix rice flour and sugar into 1/2 cup of water and stir until sugar dissolves. Cook on low heat until mixture thickens. Keep stirring continuously. It may take 6-8 minutes. Switch off the heat and allow it cool down.
- Cut the green onions in small pieces. Mince ginger, garlic and onion.
- After 30 minutes, wash the radish under cold running water twice and drain all the water.
- In bowl, take rice mixture. Add green onions, minced ginger-garlic and onion. Add little salt and mix well.
- Now your kimchi paste is ready.
- Add radish into kimchi paste and mix well.
- Radish kimchi is ready. Transfer it to an ait tight container. Keep it outside at room temperature for 1 day. Afterwards transfer it to refrigerator.
|Radish kimchi after 1 day of fermentation|
- Serve after a week for best result.