Cooked - Kkakdugi (korean Radish Kimchi)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kkakdugi (korean Radish Kimchi)

8.0

3.5-4 pounds of radish, cubed

6-8 large cloves garlic, minced or shredded

1 – 1.5 tsp ginger, shredded or minced

5-6 stalks of green onion, chopped in ½” segments

2 TBSP sugar

1.5 TBSP non-iodized all-natural salt

¾ cup Korean red pepper flakes (gochugaru)

½ cup retained brine extracted from the cabbage

1-2 TBSP Korean fish sauce or salt shrimp (optional)

2 TBSP organic soy sauce or other vegan umami source (optional)

1-2 TBSP sesame seeds (optional)

Peel the radish (optional but usually done) and cut into ¾” cubes.
Place into a non-reactive bowl and add the salt and sugar, coat and mix evenly.
Set aside for 1-2 hours or more.
Drain the brine which forms into another bowl.
Add all the other ingredients and optional add-ons to the cubed radish.
Add ½ cup of the salted radish juice retained in the other bowl.
Coat and mix everything evenly.
Place everything into your glass fermenting jar(s).
Fermentation length is up to you; enjoy it sour in as little as a few days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

CategoryKimchi

Cuisine🇰🇷Korean

Occasions📆Everyday📜Traditional

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 67 weeks ago

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