Korean Cubed Radish Kimchi
Kkakdugi is a staple Korean kimchi made from radish cut into 2 cm cubes, brined in coarse salt, then seasoned with gochugaru, salted shrimp, garlic, and ginger before fermentation. Salting draws out moisture from the cubes, creating a contrast between the damp interior and the snappy outer surface. Salted shrimp layers its briny seafood depth beneath the chili heat, and as fermentation progresses, the radish's natural sugars emerge to balance the spice with a clean sweetness. The accumulated brine at the bottom of the jar develops a refreshing tang that makes kkakdugi the essential companion to rich, milky soups like seolleongtang and gomtang.
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Instructions
- 1
Cut radish into 2 cm cubes and salt with sugar for 40 minutes.
- 2
Drain released liquid, rinse lightly, and dry the cubes.
- 3
Mix chili flakes, salted shrimp, garlic, and ginger into a paste.
- 4
Add radish and scallions, tossing gently to avoid breaking pieces.
- 5
Pack in an airtight container, ferment 12 hours at room temp, then refrigerate.
- 6
It is ready in 1 day, with deeper flavor after 3-5 days.
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Nutrition (per serving)
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