Kkakdugi: Korean Cubed Radish Kimchi

Follow our step-by-step guide on how to make Kkakdugi: Korean Cubed Radish Kimchi.

1. Step 1

   Start by placing your cubed daikon radishes into a large mixing bowl. Sprinkle the kosher salt over the radishes and give them a gentle toss to ensure they are well coated. Now, carefully pour water down the side of the bowl until it just covers the radishes, being cautious not to wash away all that lovely salt. Cover the bowl with plastic wrap and let it sit in a cool spot for about 12 to 24 hours. This step is crucial as it helps to draw out moisture and infuse flavor into the radishes.

2. Step 2

   Once the time is up, drain the radishes and rinse them thoroughly under cold water to remove excess salt. In a separate bowl, combine the Korean red pepper paste, minced ginger, Korean red pepper powder, fish sauce, sugar, and minced garlic. Mix these ingredients together until you have a smooth, vibrant paste. Now, add the drained radishes to this mixture and stir well, ensuring every piece is coated in that spicy, aromatic goodness.

3. Step 3

   Transfer the seasoned radish mixture into a clean container. Cover it tightly with plastic wrap or a lid, and place it in a cool area of your kitchen or in the refrigerator. Allow the mixture to ferment for about 4 to 6 weeks. During this time, the flavors will deepen and develop, creating a deliciously tangy and spicy kimchi that you can enjoy with a variety of dishes.