Radish Kimchi | Kkakdugi | Korean Recipe

Ingredients

• Korean radish – 1
• Coarse sea salt – 2 tbsp
• Onion – ½
• Cloves of garlic – 5
• Ginger – 1 inch piece
• Green onions – 4
• Korean red pepper – 1 and ½ tbsp (add less if you don’t like spicy)
• Anchovy Fish sauce – 2 tbsp (can be skipped for vegetarian version)
• Rice flour – 1 and ½ tbsp
• Water – 1/2 cup
• Sugar – 1 tbsp

How to make radish kimchi?

• Peel radish nicely.
• I prefer small cubes of radish in my kimchi, that is why I make medium sized slices. In Korea you can see quite big cubes in kimchi. If you like big cubes, then keep your slices on thicker side.
• Cut slices into small cubes.

• Transfer radish cubes in a big bowl and add coarse sea salt. Mix well and let it rest for ½ hour. Meanwhile keep your kimchi paste ready.
• For making kimchi paste, mix rice flour and sugar into 1/2 cup of water and stir until sugar dissolves. Cook on low heat until mixture thickens. Keep stirring continuously. It may take 6-8 minutes. Switch off the heat and allow it cool down.

• Cut the green onions in small pieces. Mince ginger, garlic and onion.

• After 30 minutes, wash the radish under cold running water twice and drain all the water.

• In bowl, take rice mixture. Add green onions, minced ginger-garlic and onion. Add little salt and mix well.

• Now your kimchi paste is ready.

• Add radish into kimchi paste and mix well.
• Radish kimchi is ready. Transfer it to an ait tight container. Keep it outside at room temperature for 1 day. Afterwards transfer it to refrigerator. 

Radish kimchi after 1 day of fermentation

• Serve after a week for best result.