Korean cubed Radish Kimchi

Crunchy and delicious Korean radish kimchi recipe!

Kkakdugi is kimchi made with Korean radish. It’s easy for Kimchi to make. Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. It’s known as cubed radish kimchi in English. 

I’m not Korean but I love Korean side dishes, (kimchi and other good side dishes) and soups. They’re so good and healthy. Trying to learn much as I can and share it with you guys. It’s definitely one of my favorite kimchi. Crunchy and juicy so good with any meal.

Please enjoy.

Ingredients:

• 1 large Korean radish skin peeled, washed, and cubed (or other variety of white daikon radish)
• 2 tsp coarse sea salt (or Korean coarse salt)
• 2 tbsp, or more Gochugaru (Korean red chili pepper flakes)
• 1 tbsp Gochujang (Korean red pepper paste. or you can use Saeujeot, salted shrimp, finely minced. My boys don’t like the taste of salted shrimp. That is why I use Gochujang)
• 3-4 tsp sugar 
• 1 tsp Korean fish sauce (or you can use any kind)
• 2 stalks green onion, cleaned, washed, and chopped
• 3 or 4 grated garlic 
• 1 tsp grated ginger 

Directions:

1.  Cut the radish into medium-sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the salting and fermentation process)
2. Put the cubed radish into a large mixing bowl and add the salt and mix them well. Set aside for about 30 minutes. Gently stir with a wooden spoon every 10 minutes.
3. While waiting, chop the green onion into small pieces, and grate the garlic and ginger. 
4. Now prepare the seasoning ingredients. Mix everything well. Set it aside for a while for the red pepper flakes to dissolve a little and become pasty.
5. Drain the radishes in a colander and discard the liquid. Do NOT rinse. Rinsing will wash the flavor away. 
6. Place the radishes back in the bowl. Add the seasoning mix and scallions. Mix everything well, preferably by hand, until the radish cubes are evenly coated with the seasonings. (Make sure to wear kitchen gloves.) Taste a little bit of the seasoning off of a radish cube. If you want to add more seasoning add it now.
7. Store in an airtight container or jar. leave it at room temperature for between 6 to 24 hours depending on the temperature. Then store in the fridge. Kkakdugi tastes best after a week.

One key factor in making great Radish Kimchi is to make sure you get as much water out of the daikon as possible. 

Radish kimchi is traditionally served as a side dish, among many side dishes, on the Korean dinner table.  Now at our home. Look at my boys. They just can’t wait 🙂

Like all fermented and cultured foods, kimchi is an excellent source of beneficial bacteria – those little tiny microbes that help to support your immune system and build up your digestive system health.  Researchers have found that it’s these organisms that are likely responsible for kimchi’s anticancer, antiobesity, and antioxidative effects. It’s that good side dish. 

Enjoy 😉