Radish Kimchi ~ kkakdugi

by Maryam on October 21, 2012

After my success in both the green tea latte and the original Kimchi recipe I wanted to continue my journey with the Korean cuisine.   When I finished from the Kimchi recipe, I found that there was an excess of radish. However, I’ve never been a radish lover nor I’ve ever used radish in my cooking;  and since the amount of radish was big I didn’t want to through it away.

I searched for another Korean recipe that allows me to use the excess radish that I have. Luckily, I saw similar Kimchi recipe in the youtube that focuses on radish as the main ingredient; however, this recipe was much easier and quicker to do.

Kkakdugi is not only simple recipe to implement. The fermenting period is also much less than the original Kimchi. In other words, if you are in a hurry and you want to make a side dish that adds unique flavor to your daily meal, Kkakdugi would be the perfect choice.

Radish Kimchi ~ kkakdugi

Adapted from youtube.com

Radish Kimchi Ingredients

4 lb radish, peel, rinse in cold water, dry and cut into 3/4~1 inch cubes

2 tablespoons salt

2 tablespoons sugar

2 tablespoons fresh garlic clove, minced

1 teaspoon fresh ginger, minced

4 green onion stalks, chopped

1/4 cup fish sauce

2/3 cup hot pepper flakes

Making the Radish Kimchi

1. In large bowl combine the chopped radish, salt and sugar, then set a side for 30 minutes.

2. In small bowl drain the juice from the radish-salt-sugar mixture.

3. Add garlic, ginger, green onions, fish sauce and hot pepper flakes to the radish cubes.

4. Add the radish juice to the mixture, and mix till all the ingredients are well coated evenly.

5. Place the kkakdugi in glass jar and press down to remove any excess air in the jar.

6. Close the jar lid and let it ferment for one to two days, then place in refrigerator.

Note: the kkakdugi can be served immediately without fermenting!

On the other hand, if you are vegetarian you can replace the fish sauce with soy sauce.

enjoy with love,


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