White Radish Kimchi (Kkakdugi)

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

Total Time

45min

4.5

2 Ratings

Author: Richard Smith

Servings:

Ingredients

•

6 2/3 cups

Daikon Radishes

•

1 Tbsp

Salt

•

1 Tbsp

Granulated Sugar

•

1 Tbsp

Salted Fermented Shrimp, Saeujeot

•

2 cloves

Garlic , grated

or 1 tbsp garlic purée

•

1 Tbsp

Fresh Ginger , grated

•

3 Tbsp

Korean Chili Flakes

•

1/3 bunch

Leeks

or Green onion stalk

Cooking Instructions

Peel the Daikon Radishes (6 2/3 cups) and cut it into 1-inch cubes.

Put the white radish cubes in a bowl or strainer and toss with the Salt (1 Tbsp) . Allow 30 minutes for the salt to draw out the water. Make sure water has been removed.

Cut Leeks (1/3 bunch) into 3 - 4 centimeter pieces.

Put white radish in a large mixing bowl and sprinkle Granulated Sugar (1 Tbsp) over it.

Chop the Salted Fermented Shrimp, Saeujeot (1 Tbsp) and add it and the Korean Chili Flakes (3 Tbsp) to the bowl and mix with the white radish.

Grate the Garlic (2 cloves) and Fresh Ginger (1 Tbsp) , and add the garlic, ginger, and leek and mix as well, making sure the salted shrimp and chili flakes thoroughly cover everything.

You can serve right away.

You can also store it in a plastic container or ziplock bag in the refrigerator to allow it to ferment a little more.

Nutrition Per Serving

CALORIES

FAT

0.3 g

PROTEIN

1.2 g

CARBS

8.3 g