Photograph of the finished Kkakdugi

Korea · Kimchi củ cải Kkakdugi

Kkakdugi

30 min Hands-on time + 24 hr 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.8 lb
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Ginger Ginger 0.3 oz
  • Photograph of Spring onion Spring onion 1.1 oz

Method

  1. 1 Peel the radishes, cut them into 2 cm cubes, toss with coarse salt and sugar, and let them sit for 30 minutes to release their water.
  2. 2 Drain off the excess liquid, keeping the dried-out radish mass.
  3. 3 Mix Korean chili powder, fish sauce, minced garlic, and minced ginger to make a thick sauce.
  4. 4 Add the chopped radishes and scallions and mix well until each piece turns a glossy red.
  5. 5 Pack it in an airtight jar, let it ferment at room temperature for 24 hours, then refrigerate. It tastes best after 3 days.
Start cooking