Kkakdugi: Radish Kimchi

Kkakdugi (깍두기)

Radish Kimchi

Kkakdugi is one of those dishes that I really like making in the summer.  

My folks have a nice sized garden and they grow daikon radish for hubby and me so we can make lots of yummy Korean food in the summer. 

I normally only make kkakdugi in the summer because buying 4 pounds of daikon in the middle of Minnesota in the middle of winter can be quite spendy.  That being said you can cut this recipe in half and still have a nice sized protion of kkakdugi.  

An additional note: I keep my ginger in the freezer because it makes it 100 times easier to grate (which is basically the only way I use ginger)  Feel free to mince it if you are using fresh unfrozen stuff.  It will be easier for you, but honestly try freezing your ginger it is the best thing ever!

Now that I am done ranting about ginger....here's what you will need for your very own Radish Kimchi!

Ingredients:

4 pounds of daikon radish (peeled and cubed)

2 TBSP salt

¼ cup sugar

6 cloves of minced garlic

½ inch grated ginger (1tsp minced ginger)

4 spring onions chopped

¼ cup fish sauce

2/3 cup hot pepper flakes

1/3 cup reserved radish juice

Glass containers for canning

Instructions:

Peel and slice the 4 Ib of radish, be sure to slice the radish at least 1-1 ¼ in thick.  Cube the radish by slicing in thirds going both directions for larger pieces and slicing by halves for thinner pieces. (the radish will shrink after adding salt and after fermenting)

Place sliced radish in a large bowl and mix with 2 TBSP of salt and ¼ cup of sugar.  Let the radish sit at room temperature for 2 hours.  At the end of 2 hours you should see radish juice in the bottom of the bowl.  Drain the radish and reserve at least 1/3 cup of the juice.

Place the radish in a large mixing bowl and add in minced garlic, ginger, spring onions, fish sauce hot pepper flakes, and reserved radish juice. 

Mix well with your hands.  You will want to wear gloves to protect your hands from staining and being burnt by the hot pepper.  

mix kkakdugi until a paste forms like this.  see how the radish has yellowed...

Mix until all the ingredients have formed a paste and the radish looks more yellow/red instead of white.

Place kkakdugi in glass containers and firmly push it down with your hand.  You want to try and remove as much air and space between the radish cubes as possible.  I have used canning jars in the past as well as glass pyrex containers.  If using a container with a lid you don’t want stained place some plastic wrap over the mouth of the jar or container before closing to prevent stains.

Fresh Kkakdugi, tightly packed and no air bubbles!

Let the containers sit on your counter for 24-48 hours.  Once you see bubbles rising to the top of the jar it is time to put it in the refrigerator.  If you don’t see bubbles rising up on their own after 24 hours try tapping the side of the jar.  If you see bubbles then put it in the refrigerator.  If you don’t see bubbles let the kkakdugi sit out longer.

You can eat the kkakdugi right away but it is best to let it ferment for 24 hours and then sit in the fridge for a day or two to really develop the flavors.

*Serving Suggestions: kkakdugi is great with everything.  When the hubby and I run out of kimchi we will eat kkakdugi instead.  It is particularly good with gamjatang a potato and pork stew that I will have a recipe for next week.  Enjoy!