Radish Kimchi (Kkakdugi) Recipes

Ingredients :

3 pounds Korean radishes

2 scallions, roots trimmed and cut into 2-inch pieces

1/2 tsp artificial sweetener

2 tbsp salt

Sauce -

1/2 cup red pepper powder

1/4 cup sweet rice paste

1 tbsp ground salted shrimp

2 tbsp minced garlic

1/2 tsp finely minced fresh ginger

1/2 cup water

1 tsp salt

Radish Preparation - Cut the radishes into 1-inch cubes. Put them in a large mixing bowl and sprinkle on artificial sweetener and salt. Mix well together. Leave at room temperature for about 4 hours.

Making the Kimchi - Mix all the sauce ingredients in a separate bowl. Drain the radishes and add the sauce. Mix well together and add the scallions and mix again. Put the finished kimchi in a jar or any container and close the lid tightly.

Enjoying the Kimchi - Kkakdugi can be eaten right away if desired. But the taste changes over time, and many Koreans prefer to let it ferment before eating it. To quicken the fermenting process, leave it at room temperature for 36 hours. After this, the kkakdugi must be kept in the refrigerator at all times. Kkakdugi can be kept up to 4 weeks in the refrigerator.

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