Easy Kkakdugi (Cubed Radish Kimchi)

5 from 1 vote

Easy Kkakdugi (Cubed Radish Kimchi)

Nothing like a bite of crunchy, spicy Kkakdugi to make every meal taste better! Make easy Korean Cubed Radish Kimchi and enjoy the BEST fermented kick of spicy goodness!

Prep Time20

Cook Time0

Salting Time30

Total Time50

Course: Side

Cuisine: Korean

Keyword: Kkakdugi, Radish Kimchi

Servings: Liters

Calories: 342kcal

Author: The Subversive Table | Lis Lam

Equipment

Large Bowl
Large colander
2x2LJars to store kimchi OR 1x5L Jar
Rubber dish washing gloves OR disposable food service gloves (optional)

Ingredients

To Salt the Radish:

5-6 lbs Korean Radish (moo) (2-3 medium to large ones)
2 Tbsp coarse mineral salt (regular salt also works)
1/4 cup sugar

Seasoning:

3/4 cup Gochukaru (Korean chili flakes)
2 Tbsp sugar
3 Tbsp fish sauce (I use 3 Crabs brand)
1 Tbsp saewoojut (Korean salted shrimp) (you can sub with fish sauce if you don't have it)
6 green onions, chopped (can be subbed with 1 small onion grated to a juicy pulp)
12 garlic cloves, minced (1 entire head)
1/2 inch ginger, peeled + minced
1 Tbsp rice flour (regular flour also works, if you don't have it)

Instructions

Prep radishes. Rinse dirt off radishes. Using a vegetable peeler, remove the skin (optional). Also, trim the ends with a knife.
Cube into 1-inch chunks. Slice into thick 1-inch discs. Then cut into 1-inch thick sticks. Finally, cub into 1-inch chunks.
Add salt and sugar. Sprinkle salt and sugar directly on top. Mix thoroughly, using your hands, to ensure that every cube is evenly coated. The cubes should look "frosted."
Rest radish. Set aside at room temperature, uncovered, for 30 minutes.
Drain. After 30 minutes, drain radish in a colander. Discard any liquid remaining in the bottom of the bowl and rinse out the bowl with water. DO NOT RINSE THE RADISHES! Transfer the drained radishes back into the bowl.
Add seasoning + mix. Add the remaining ingredients (labeled "seasoning" on the recipe card), directly on top of the cubed radish. Mix thoroughly, using your hands, to ensure that every cube is evenly coated. (Rubber dishwashing gloves or disposable gloves come in handy here). At first, the seasoning will look dry. Keep mixing. Ater several minutes, the seasoning will form a thick, juicy paste.
Pack into jars. Transfer to glass containers and close with a tight-fitting lid I use 2 2L canning jars for this amount. Rest at room temperature for 24 hrs then transfer to the fridge. After a week or two in the fridge, check the Kkakdugi. When the Kkakdugi is ripe, it will taste pleasantly sour and acidic. The Kkakdugi should last a long time but is best eaten within 3-4 months.

Video

Notes

Use a LARGE bowl and colander. The bigger, the better. You'll need lots of space to mix the cubed radish and the seasoning together.

Prep storage containers. Before you begin, choose and plan the containers that will hold the finished Radish Kimchi. Glass jars, recycled kimchi containers, glass Tupperware, and plastic Tupperware all work well. Make sure it's big enough to hold 5L. Wash and dry well.

Use food service gloves. Making kimchi is easier with disposable food service gloves or rubber dishwashing gloves (specifically designated for food only). Gloves make mixing easier. Also, it prevents Gochukaru from staining your hands and the garlic from absorbing into your skin.

Keep at room temperature for 24 hours. Jump-starts the fermentation process. Then transfer to the fridge for another week or two.

Be patient! The hardest part of the process will be waiting for fermentation to do its magic. I suggest tasting the Kkakdugi on the day it's packed, for reference. After a week or two, it should be fully ripe with an acidic tang and sharpness. Also, it will be sweeter and quite juicy. The taste will be completely different from the day you packed it!

Nutrition