German Version

Kkakdugi Recipe Spicy Radish Kimchi

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Copyright: RyuKoch

Serving(s): 1

Ingredients

Fish Sauce * 50 ml
Gochugaru (Korean Chillipowder) * 40 gr
Ginger 1 Tsp
Garlic Clove 8 Piece
Rice Flour * 2 Tbsp
Radish 1 kg
Salt 3 Tbsp
Chive 50 gr
Water 200 ml
Sugar 1 Tbsp

Equipment

Cooking Gloves * 1 Stück
Plastic Wrap * 1 Stück
Blender * 1 Stück
Mixing Bowl * 1 Stück
Cutting Board * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: no
Calories: ~ 25
Difficulty: 1/3
Country: koreanisch
Category: Beilage
Preparation: 30 Min.
Cooking Time 2 Min.
Total Time 32 Min.
Pronunciation
no responsibility can be taken for this information

A very popular variation of Kimchi is the radish kimchi, better known as Kkakdugi.  The Korean recipe will show you how to easily make a delicious radish kimchi. 

Healthy, many nutrients and extremely delicious 

These are just a few benefits of this yummy kimchis. Radish is very healthy and easily available in German supermarkets. Especially in summer radish sticks are quite affordable. During that period, I prepare lots of radish kimchi to keep it in stock. Unfortunately it usually doesn’t last me long as I eat it all up so quickly. 

Kimchi is very healthy and is basically suitable for any healthy diet. As a result of today’s healthy food trend, kimchi gets more and more popular in Europe. You are welcome to have a look at the other kimchi variations that I’ve already published.  

Cubes 

Kkakdugi is usually served in cubes. Radish cubes take longer with the fermentation as every cube needs to be completely fermented. Kkakdugi tastes fresh and crispy. For me it’s always a highlight to bite in one of those cubes. 

The fermentation method

The key to a good kimchi is the fermentation process.  This method preserves the vegetable - like you do it with Sauerkraut. The temperature plays an important role. The fermentation can only happen over a long period and warmer temperatures (room temperature is ideal). In South Korea good kimchi “ripens” even up to a year and longer under the soil. We unfortunately don’t have so much time and patience and end the process already after a few days. The healthy probiotic bacteria that develops during the process, gives the radish a bit of a sour taste. 

 

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Gochugaru

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Shimaya Dashi

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Gochugaru

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Shimaya Dashi

Shimaya Dashi*
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Preparation

  1. First peel the radish and cut it in about 1 x 1 cm cubes. Kkakdugi is usually served in cubes.

  2. Put all the radish cubes in a big container and add 2-3 tablespoons salt and 1 tablespoon sugar. Apart from normal table salt you can use sea salt as well. Leave the mixture for about 30 minutes. Stir once or twice.

  3. During waiting period you can prepare the sauce. First you have to heat up the water and rice flour to a medium temperature and leave it bubble for 2 more minutes. Following that put the mass into the fridge to cool down. It should be a sticky paste.

  4. Chop the garlic with the fermented shrimps with a mixer. Add the gochugaru, the ginger, the fish sauce as well as the chilled rice paste. By now you should have a thick red paste.

  5. After the 30 min rinse the radish with cold water. It should only taste a little bit salty. The rest of the water can be discarded.

  6. Now add the sauce to the radish. Also add the chives. This is best done with your hands. Following that put the spiced radish into a box that has a secure lid.

  7. Put the radish aside for 6 days at room temperature. A dark corner in your kitchen would be best. During this time the fermentation process will begin and the radish will become kimchi. With this method the Kkakdugi will be preserved for many months. You can eat the radish kimchi after 6 days without any worries. Refrigerate after opening.

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