How to Make Radish Kimchi
Radish kimchi, also known as “kkakdugi,” is a popular type of Korean kimchi that is made with cubed radish, garlic, ginger, and other seasonings. It is a tangy and spicy side dish that is often served with rice, noodles, or meat dishes. Here’s how to make radish kimchi at home:
1 large Korean radish (about 2 pounds)
1/2 cup kosher salt
6 cups cold water
1/4 cup Korean chili flakes (gochugaru)
2 tablespoons fish sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sugar
4 scallions, thinly sliced
Peel the Korean radish and cut it into small cubes, about 1 inch in size.
In a large bowl, dissolve the kosher salt in cold water. Add the radish to the bowl, making sure it is fully submerged in the brine. Cover the bowl with plastic wrap and let it sit at room temperature for 2-3 hours, until the radish has wilted.
Drain the radish in a colander and rinse thoroughly with cold water. Squeeze out any excess water and set aside.
In a separate bowl, mix together the Korean chili flakes, fish sauce, garlic, ginger, and sugar to create a paste.
Add the scallions to the paste, and mix well.
Add the radish to the paste mixture and use your hands to mix everything together, making sure the radish is evenly coated with the paste.
Pack the radish mixture tightly into a large glass jar or other airtight container, pressing down firmly to remove any air bubbles.
Cover the jar with a lid and let it sit at room temperature for 1-2 days, until it starts to ferment. You may need to “burp” the jar by opening it to release any built-up gas.
Once the kimchi has fermented to your liking, transfer it to the refrigerator to slow down the fermentation process.
Radish kimchi can be eaten immediately, or it can be aged in the refrigerator for several days to develop a stronger flavor.
Making radish kimchi at home is a great way to enjoy the unique flavor and health benefits of Korean kimchi. Try it out and impress your friends and family with your homemade kimchi skills!