Kkakdugi - Spicy Korean Radish Kimchi

Ingredients

• 1 large Korean radish (about 2 pounds / 900g), peeled and cut into 1-inch cubes 1 large Korean radish (about 2 pounds / 900g), peeled and cut into 1-inch cubes
• 3 tablespoons sea salt 3 tablespoons sea salt
• 2 tablespoons Korean chili flakes (gochugaru) 2 tablespoons Korean chili flakes (gochugaru)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon sugar 1 tablespoon sugar
• 2 green onions, chopped 2 green onions, chopped
• 1 small carrot, julienned 1 small carrot, julienned

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 0.3g, 0g
• Carbohydrates (total, sugars): 16g, 9g
• Protein: 2g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large bowl, combine the radish cubes and sea salt. Mix well and let it sit for 1 hour to draw out excess moisture.
2. 2.
   Rinse the radish cubes under cold water to remove the salt. Drain well and transfer them to a clean bowl.
3. 3.
   Add the Korean chili flakes, fish sauce, minced garlic, grated ginger, sugar, green onions, and carrot to the radish cubes. Mix thoroughly until all the ingredients are well combined.
4. 4.
   Pack the mixture tightly into a clean glass jar, pressing down firmly to remove any air pockets.
5. 5.
   Cover the jar with a lid and let it ferment at room temperature for 2 to 3 days. After that, refrigerate for an additional 2 to 3 days to allow the flavors to develop.
6. 6.
   Serve chilled and enjoy as a side dish with rice or as a spicy addition to your favorite Korean dishes.

Treat your ingredients with care...

• Korean radish — Make sure to peel the radish before cutting it into cubes to remove any tough outer skin.
• Korean chili flakes (gochugaru) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Fish sauce — If you prefer a vegetarian or vegan version, you can omit the fish sauce and add a bit more salt for seasoning.

Tips & Tricks

• Use a glass jar with an airtight lid for fermentation to prevent any unwanted flavors from seeping in.
• Make sure to press down the mixture firmly in the jar to remove air pockets and ensure proper fermentation.
• Adjust the fermentation time based on your preference for the level of tanginess. Longer fermentation will result in a more sour flavor.

Serving advice

Serve Kkakdugi chilled as a side dish with rice or as a spicy accompaniment to Korean barbecue or stews. It adds a burst of flavor and crunch to any meal.

Presentation advice

Transfer the Kkakdugi to a small serving bowl or plate, garnish with some chopped green onions or sesame seeds for an attractive presentation. The vibrant red color of the kimchi will make it visually appealing on the table.