How To Make Kkakdugi Radish Kimchi
Saturday, July 20, 2019
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Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine, it’s year around kimchi that included as one of popular banchan.
There’s an origin history about it, which is written in Wikipedia and its worthy of note in Korean gastronomy.
Its an easy kimchi to make with simple method too, somehow, the only time consume are the preps and fermentation dated, I don’t judge factually as I love fermented goods.
Here is the recipe of Korean diced radish kimchi (Kkaduki), it is from my personal cook book collections “The kimchee cookbook, fiery flavors and cultural history of Korea’s dish”
A highly seasoned pickle white radish with Korean chilli-peppers, featuring tasty and crunchy radish.
Kkadugi
'cubed radish kimchi'
INGREDIENTS
7 medium-sized white radishes
170 coarse salt
2,5 litter water
1/3 cup fish sauce
¼ cup Korean red-hot chilli peppers
2 tablespoons garlic paste
2 tablespoons ginger paste
Sugar to taste (I used raw sugar)
10 scallions cut into 3cm lengths
Rice porridge formula
½ water (125ml)
Dissolve 1 tablespoon rice flour
In ¾ cup water
Bring to the boil and cool
DIRECTIONS
Trim off the leaves and root end of the radish. Reserve any leaves. Cut radish into 2 cm cubes
For the brine, dissolve 140g salt in the water. Soak the radish in the brine for at least 3-4 hours. Cover the container with a saucer to completely immerse the radish. Drain and rinse under cold water. Drain again.
To make seasoning paste, combine in a bowl the rice porridge, fish sauce, ginger, garlic paste and sugar. Add scallions and radish and toss gently until well coated.
Put the mixture into a container, cover with reserved leaves and sprinkle with 30g salt.
Cover and ferment for 3-4 days, depending on your current climate.
