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