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Kkakdugi (Korean Radish Kimchi)
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Prep Time:
20 minutes
20 minutes
Total Time:
30562 minutes
30562 minutes
Homemade radish kimchi: bold flavors, perfect balance of spicy, sour, and sweet, ready to share in just 1 month.
Ingredients:
- 2 daikon radishes, cubed
- 6 tablespoons kosher salt
- 5 tablespoons Korean red pepper paste (gochujang)
- 3 tablespoons minced fresh ginger
- 2.6666667461395 tablespoons Korean red pepper powder (gochukaro)
- 2 tablespoons fish sauce
- 7 teaspoons white sugar
- 6 cloves garlic, minced
Instructions:
- Place cubed daikon in a bowl. Sprinkle with kosher salt and toss gently to coat. Slowly pour water down the side of the bowl until the daikon is just submerged; be mindful not to wash away the salt. Cover with plastic wrap and refrigerate for 12 to 24 hours.
- After draining and rinsing the radishes, combine them with Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix well, then cover the container with plastic wrap or a lid and place it in a cool area. Let the mixture ferment for 4 to 6 weeks.