Korean Radish Kimchi (Kkakdugi)

Method7 steps

1. 1

   Step 1: Cut the rinsed, peeled radish into medium cubes. Toss thoroughly with the 2 Tbsp raw sugar and 2 Tbsp rock or Korean coarse salt in a large bowl. Leave at room temperature for 1 hour.

   Salt radish for 1 hour · 60 minUses 1.1 kg Korean radish or daikon, rinsed and peeled · 2 Tbsp raw sugar · 2 Tbsp rock salt (or Korean coarse salt)

2. 2

   Step 2: While the radish salts, chop the rinsed green onions (3 stalks) into small pieces and set them aside. Separately blend the peeled onion and cored apple with all the fish sauce until smooth.

   Uses 3 stalks green onion, rinsed · 70 g peeled brown onion (1/2 small), cut for blending · 50 g red apple (1/2 small), cored and cut for blending · 3 Tbsp Korean fish sauce (I used anchovy sauce)

3. 3

   Step 3: Mix the 1/4 cup porridge water with the 1 Tbsp rice flour in a microwave-safe bowl. Microwave for about 1 minute, adjusting for microwave power, until it has a mildly runny porridge texture.

   Microwave to runny porridge · 1 minUses 1/4 cup water, for rice porridge · 1 Tbsp rice flour

4. 4

   Step 4: Combine the blended onion, apple and fish sauce with the prepared rice porridge, minced garlic (1 Tbsp), minced ginger (1/2 Tbsp) and 2 Tbsp of the gochugaru. Reserve the remaining 2 Tbsp gochugaru for coating the radish.

   Uses Blended onion, apple and fish sauce · Runny rice porridge · 1 Tbsp minced garlic · 1/2 Tbsp minced ginger · 2 Tbsp gochugaru for kimchi base

5. 5

   Step 5: After the 1-hour salting period, rinse the radish under cold running water a couple of times. Drain for 5 minutes.

   Drain rinsed radish · 5 minUses Salted radish cubes · Cold running water, to rinse the salted radish

6. 6

   Step 6: Put the drained radish in a clean bowl. Wearing a food-preparation glove, mix with the reserved 2 Tbsp gochugaru to coat evenly. Add the chopped green onions and all the prepared kimchi base, then mix thoroughly.

   Uses Rinsed, drained radish cubes · Reserved 2 Tbsp gochugaru for radish coating · Chopped green onions · Complete kimchi base

7. 7

   Step 7: Transfer the seasoned radish to a clean airtight glass container of about 1.5 L capacity. Leave at room temperature for 6–24 hours, depending on room temperature, then refrigerate. The author finds the flavor develops well from about day 3; the radish may taste raw if eaten earlier.

   Initial fermentation; then refrigerate · 1440 minUses Seasoned cubed radish kimchi