Quick Cubed Radish Kimchi - Korean Kkakdugi

Quick Cubed Radish Kimchi - Korean Kkakdugi

This crunchy, spicy Korean kkakdugi is the perfect side dish or addition to your favourite Korean recipes. Cubed radish kimchi is ready to eat in 15 minutes or savour the rich taste as the flavours develop over time.

Course Condiment, Side Dish

Cuisine Korean

Prep Time 5

Salting Time 10

Total Time 15

Servings Jar

Calories 340kcal

Author Wandercooks

Cost $5

Equipment

1 Glass jar or bottle for storage large

Ingredients

1 Korean radish / mu cubed, approx. 700 g / 25 oz, sub daikon
½ tbsp coarse sea salt
4 tbsp Korean hot pepper flakes / gochugaru
3 tbsp sugar sub Korean plum extract
3 tbsp fish sauce
2 tbsp garlic
2 spring onion chopped finely

Instructions

In a large bowl, add the cubed Korean radish and coarse sea salt. Give it a good mix and optional leave for 10 minutes to bring out a little liquid.
1 Korean radish / mu, ½ tbsp coarse sea salt
Next, add the gochugaru, sugar, fish sauce, garlic and spring onion. Give everything a good mix and place in an airtight jar. Tip: Spoon into your jar or use kitchen gloves if using your hands to prevent staining your fingers.
4 tbsp Korean hot pepper flakes / gochugaru, 3 tbsp sugar, 3 tbsp fish sauce, 2 tbsp garlic, 2 spring onion
You can either eat it straight away as a side dish or snack, while the radish is still quite crunchy, or leave out on the bench at room temperature and pop it in the fridge after a day or two to allow for a funkier, fermented radish kimchi. At this stage, it may become slightly bubbly and take on a stronger, more sour note. Enjoy!

Video

https://www.youtube.com/watch?v=K573cEnNWL0

Notes

Fermentation - This recipe does go through a fermentation process (the development of good bacteria). Please make sure you use clean utensils and jars every step of the way for the best success. If at any point you notice mould or a bad smell (not the good umami stench, but the kind that makes you not feel good), ditch the batch and start again.
Storage - Sterilised jars are best, or if they've been through the dishwasher, that's fine. Once it's in the fridge after it's fermented on the bench for a day or two (and you haven't eaten the whole batch fresh!), it should keep for at least a month or two. Again, keep an eye on it. Any growth or bad smells and you need to throw it out.
Cutting the Radish - Try and keep your cubes as uniform as possible. Having them all a similar size will help them to ferment evenly and give you the best all round flavour and texture throughout. It'll be totally fine if they're slightly uneven, so don't stress toooo much about this. It may just mean a large piece is slightly crunchier / absorbs less seasoning for example, but will still be perfectly edible.
Make it Vegan - Sub out the fish sauce for 1-to-1 vegan fish sauce or kombu dashi (seaweed stock), or use 1 tbsp of red miso paste.

Nutrition