Kkakdugi - Turning Korean Radish into Kimchi
Kkakdugi is the second most popular type of Kimchi. Korean radish is pickled and tossed in a salty and spicy Kimchi paste.
Servings: 3 people
- Korean radish - 1/2 a whole
- Coarse kosher salt - 1/2 a cup (dining salt also ok, but see notes)
- Fish sauce - 3 Tablespoons If you have Korean anchovy-fish sauce, use that
- Korean red chili flakes gochugaru - 3 Tablespoons
- Minced garlic - 1/2 Tablespoon
- Sugar - 1/2 Tablespoon
- Sprite - 2 Tablespoons
- Sesame seeds - 1 Tablespoon optional
Prep Korean Radish
Peel skin off the radish. Measure one finger-width and cut the radish into thin circle slices. Then cut each slice into a square. Cut each square into bite-sized cubes.
Take out a mixing bowl. Place Korean radish pieces in. Add in the salt. Mix it around. Let the pieces sit for 10 minutes. After 10 minutes, use your hands or a wooden spoon to grab some the juice that is on the bottom of the bowl and spread it over all the pieces. Then let it sit for another 10 minutes.
After a total of 20 minutes, rinse the radish pieces under cold running water. Make sure to wash away all of the salt pieces. Then place in a strainer and let it drip off excess water.
Place a few large spoonfuls (~3 scoops) of the Kimchi paste and mix it into the radish pieces.
Cover the mixing bowl with plastic wrap. Poke a few holes into the wrap.
Let it sit overnight at room temperature (~12 hours).
Place in the refrigerator. Once it is cold, it is ready to eat.
- If you will use dining salt instead of coarse salt, use a 1/4 cup only. (Dining salt is finer and saltier than coarser salt).
- If you have ginger, mince it and add into the kimchi paste. Will help balance sharper flavors
- Keep in refrigerator - tastes best when eaten within 1 month.
- See video below for more details