Kkakdugi (Radish Kimchi)
A crunchy, fermented Korean radish kimchi made with cubed daikon, gochugaru, garlic, and ginger. Tangy and refreshing alongside rice or any Korean meal. Plan ahead: ferment at room temperature 1-2 days, then refrigerate at least 1 day before eating.
Ingredients
- 2 lbs daikon radish, cut in 3/4-in cubes
- 2 tbsp kosher salt
- 2 tsp granulated sugar
- 1/4 cup gochugaru (Korean red pepper flakes)
- 6 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan)
- 4 scallions, cut in 1-in pieces
Instructions
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1
Place 2 lbs cut in 3/4-in cubes daikon radish in a large bowl. Sprinkle with 2 tbsp kosher salt and 2 tsp granulated sugar, toss well, and let stand for 20 minutes until the radish releases liquid. Drain and gently squeeze out excess moisture.
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2
Return the drained daikon to the bowl. Add 1/4 cup gochugaru (Korean red pepper flakes), 6 cloves minced garlic, 2 tsp grated fresh ginger, 2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan), and 4 cut in 1-in pieces scallions.
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3
Using clean hands (wear gloves to protect from chili), mix everything together until the daikon is evenly coated in the red paste.
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4
Pack the kimchi tightly into a clean 1-quart glass jar, pressing down firmly so the liquid rises to cover the radish. Leave 1 inch of headspace.
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5
Seal the jar loosely (to allow gases to escape). Let ferment at room temperature (65-70°F) for 1-2 days, pressing the radish down once or twice a day. Taste daily - it should be tangy and lightly effervescent when ready.
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6
Once fermented to your liking, seal tightly and refrigerate for at least 1 day before serving. Kkakdugi keeps refrigerated for up to 3 months and improves with age.