Korean Radish Kimchi (Kkakdugi)
Updated: Sep 10, 2020
In the summer, I love making this kimchi because it's crispy and has a great sweet + salty combo. I think it really brightens and cools down any bite that you are trying to create and I love it on top of cold korean noodles or bibimbap.
1 medium to large Korean radish (Makes one mason jar. Add more radish if you want to make a larger batch)
1/3 cup coarse sea salt
3 - 4 scallions cut into about 1-inch lengths
SEASONING: KIMCHI PASTE
1/4 cup Korean red chili pepper flakes (gochugaru)
2 Tbsp salted shrimp (saeujeot)
2 Tbsp fish sauce (myulchiaekjeot)
3 Tbsp minced garlic
1 tsp grated ginger (optional)
2 Tbsp sugar (use more as needed)
First clean the radishes. I like to peel the outer edges to remove any impurities. Cut the radishes into cubes about 1-inch around but to your preference. Place the cut radishes into a bowl and add sugar and let them sit for 40 minutes up to an hour until the cubes have softened and released some liquid.
While the radishes sugar, prepare the seasoning ingredients. If you don't want to mince/grate I will sometimes put all the ingredients into a blender. You want it to become a paste.
Drain the radishes in a colander and get rid of the liquid but DO NOT RINSE as it will take away flavor. Combine the radishes, scallions, and the seasoning.
Taste the seasoning. You want it to be a little salty but also the paste should be bright red. Add fish sauce, salted shrimp and gochugaru as needed.
Make sure to use your hands to rub in the paste. My mom always says food is only as good as you use your hands to make sure it holds the flavor.
Store the kimchi in an airtight container. I used a 64oz mason jar for this recipe. Make sure to remove any air pockets and press down on the kimchi before sealing. Depending on when you want the kimchi to ripe, I normally like to leave out in room temperature for a day and then store in the fridge as it will last for months in the fridge.