Kkakdugi korean radish kimchi –Discover the delightful world of Korean cuisine with this refreshing and crunchy Kkakdugi, a traditional cubed radish kimchi that is sure to elevate your meals. Kkakdugi is not only a staple in Korean households, but it also serves as a tasty side dish that enhances the flavors of various Korean dishes. Follow this recipe to make your own Kkakdugi at home and experience the bold and vibrant tastes of Korean cooking.
Kkakdugi (Cubed Radish Kimchi)
Kkakdugi is known for its crisp texture and tangy flavor, making it an excellent accompaniment to rich stews and grilled meats. The following ingredients will guide you in creating a batch of this delectable kimchi.
Ingredients:
- 1 large Korean radish (or daikon radish), peeled and diced into small cubes
- 1 tablespoon sea salt (or kosher salt)
- 1 tablespoon sugar
- 4 tablespoons Korean red pepper flakes (gochugaru), adjust to taste
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped
Instructions:
- In a large mixing bowl, combine the diced radish with sea salt and sugar. Toss well to ensure the radish pieces are evenly coated. Let it sit for about 30 minutes to draw out excess moisture.
- After 30 minutes, rinse the radish cubes under cold water and drain thoroughly. This step helps reduce the saltiness of the radish.
- In a separate bowl, mix the Korean red pepper flakes, fish sauce, minced garlic, and minced ginger to create the seasoning paste.
- Add the drained radish cubes to the bowl with the seasoning paste. Mix gently using your hands or a spatula, ensuring that the radish is well coated with the paste.
- Lastly, add the chopped green onions and mix until evenly distributed.
- Transfer the Kkakdugi to a clean glass jar or an airtight container. Press it down to remove any air pockets and seal or cover it tightly.
- Let the Kkakdugi ferment at room temperature for 1 to 2 days, depending on your desired level of fermentation. After that, store it in the refrigerator where it can continue to develop flavor.
Your homemade Kkakdugi is now ready to be served! Enjoy it as a flavorful side dish with rice, stews, or grilled meats. The fermentation process adds a unique tang that will enhance any table setting, making your meals even more enjoyable.