Name: Kkakdugi Spicy Radish Kimchi
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 1 servings
Cuisine: koreanisch
Ingredients: 50 ml Fish Sauce; 40 g Gochugaru (Korean Chillipowder); 1 Tsp Ginger; 8 Piece Garlic Clove; 2 Tbsp Rice Flour; 1 kg Radish; 3 Tbsp Salt; 50 g Chive; 200 ml Water; 1 Tbsp Sugar

Fish Sauce *

50 ml (0.2 cup)

Gochugaru (Korean Chillipowder) *

40 g (1.4 oz)

Ginger

1 Tsp

Garlic Clove

8 Piece

Rice Flour *

2 Tbsp

Radish

1 kg (2.2 lbs)

Salt

3 Tbsp

Chive

50 g (1.8 oz)

Water

200 ml (0.8 cup)

Sugar

1 Tbsp

1 Piece

1 Piece

1 Piece

1 Piece

1 Piece

1 Piece

Pot *

1 Piece

Vegetarian:

Vegan:

Lactose:

Gluten:

Calories:

~ 25 Calories

Difficulty:

1/3

Kitchen:

Spicy:

Spicy

Category:

Beilage

Preparation:

30 Min.

Cooking Time

2 Min.

Total Time

32 Min.

Keywords

Original Characters

깍두기

Pronunciation

Preparation

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

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.

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.

Comments