Here’s another version of the ever famous Korean Kimchi. Instead of cabbage, the recipe is using Daikon or Korean Moo Radish. It is called Kkakdugi (Radish/Labanos Kimchi). Try it today, its yummy. This recipe is good for Banchan or as a Samgyupsal side dish too. Make this recipe in advance (2 weeks).

Radish Kimchi (Kkakdugi)

INGREDIENTS:

• 1.4kg labanos or daikon or Korean moo radish, peeled and cut into a 1-inch dice
• 1 tablespoon plus 1 teaspoon (15g)
• 2 teaspoons (10g) sugar
• ¼ cup + 2 tablespoons gochugaru powder
• 1 head garlic, minced (or 12 cloves)
• 1 (3-inch) fresh ginger (50g), peeled and finely chopped
• 5 scallions (about 60g), cut into 1-inch pieces
• 2 tablespoons saeu-jeot (Korean salted fermented shrimp)
• 2 tablespoons fish sauce
• Salt, to taste

INSTRUCTIONS:

1. In a large bowl, add cubed radish and season evenly with salt, sugar, and gochugaru. Using hands with plastic gloves, stir and massage radish to coat evenly with seasoning, until radish pieces begin to release moisture and become reddish from gochugaru for about 4 to 5 minutes.
2. Combine: radish, salt, sugar, and gochugaru in a mixing bowl; and hand mix them altogether. Add garlic, ginger, scallions, saeujeot, and fish sauce, and continue to mix by hand until thoroughly combined, about 1 minute.
3. Using a non reactive container/air tight bottle (about ½ Gallon), transfer the radish mixture and press it down to eliminate air pockets. Cover surface with plastic wrap and press it down to ensure full contact, and weigh down with fermentation weight. Seal container with airlock lid.
4. Let it ferment and keep it in a dark place/cupboard (away from sun and temperature should be warm around 13°C to 24°C) for 3 days. Check mixture daily for signs of gas formation (this is a good sign).
5. Check it back after the first 24 hours, using a clean spoon, press down on radish mixture to submerge in liquid. (the radish will release its moisture).
6. After 3 days of fermenting, you may transfer the kkakdugi bottle inside the refrigerator. Let it ferment for an additional 2 days before serving.

Notes:

• After 5 total days of fermentation, begin tasting kimchi daily until it has reached desired flavor.
• Check the fermentation every 3 to 5 days.
• Make sure to stir kimchi with a clean spoon and press down the vegetables to keep it submerged in liquid.
• Shelf Life: 3 months refrigerated (If properly stored in airtight containers)
• Kkakdugi kimchi flavor will improve the longer it ferments, the 14th day is the peak of its fermentation. Ready to serve. Enjoy!

YOU MAY ALSO TRY OUR:

Samgyupsal Recipe (Filipino Style)