Description
Have you ever experienced the satisfying crunch of a perfectly fermented radish cube, bursting with spicy, sweet, and savory juices? This authentic Korean Radish Kimchi (Kkakdugi) brings that beloved side dish straight to your kitchen. Unlike cabbage kimchi, this process is surprisingly straightforward and beginner-friendly. Using Korean radish (mu), a simple salted brine, and a vibrant chili paste, you can create a jar of this addictive, probiotic-rich kimchi in under 90 minutes.
Ingredients
Units
Scale
The Radish Base:
- 1.1 kg (2.5 lbs) Korean Radish (Mu), rinsed, peeled, & cubed
- 2 Tbsp Raw Sugar
- 2 Tbsp Rock Salt (Korean Coarse Salt)
The Kimchi Paste:
- 1/2 small (70g) Brown Onion, peeled & chopped
- 1/2 small (50g) Red Apple, cored & chopped
- 3 Tbsp Korean Fish Sauce (Anchovy sauce recommended)
- 1 Tbsp Garlic, minced
- 1/2 Tbsp Ginger, minced
- 4 Tbsp Korean Chili Flakes (Gochugaru), divided use
- 1/4 cup Water
- 1 Tbsp Rice Flour
Fresh Add-ins:
- 3 stalks (50g) Green Onion, rinsed & chopped
Instructions
- Salt the Radish: Peel the radish and cut it into 1-inch cubes. Place in a large bowl. Add the raw sugar and coarse salt. Toss well to coat. Let sit at room temperature for 1 hour.
- Make Porridge & Base: In a small bowl, whisk water and rice flour. Microwave for 1 minute (checking halfway) until it becomes a translucent paste. Let cool. In a blender, combine onion, apple, and fish sauce; blend until smooth. In a medium bowl, mix the cooled rice porridge, blended onion mixture, garlic, ginger, and 2 tablespoons of the chili flakes.
- Rinse and Drain: After 1 hour, rinse the salted radish cubes in cold water a couple of times to remove excess salt. Drain well in a colander for at least 5 minutes.
- Color the Radish: Place drained radish in a clean bowl. Add the remaining 2 tablespoons of chili flakes. Wearing a glove, mix thoroughly to give the radish a vibrant red color.
- Mix Everything: Add the prepared kimchi paste and chopped green onions to the bowl. Mix vigorously with your gloved hand until every cube is thickly coated.
- Ferment: Transfer to an airtight glass jar (approx. 1.5L). Press radish down firmly to remove air pockets. Close lid. Leave at room temperature for 6 to 24 hours (until bubbles appear or it smells slightly sour), then refrigerate.
Notes
- Rice Porridge: The rice porridge acts as “glue” for the spices and provides food for the healthy bacteria during fermentation.
- Coloring Tip: Adding dry chili flakes to the radish before the wet paste ensures a vibrant red color and prevents the paste from sliding off.
- Radish Type: Korean radish (Mu) provides the best texture and flavor, but Daikon is a good substitute if Mu is unavailable.
- Fermentation: In warmer weather, 6 hours might be enough; in cooler weather, up to 24 hours. Once fermented to your liking, move it to the fridge to slow the process.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Fermentation
- Method: No-Cook, Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 52 kcal
- Sugar: 6 g
- Sodium: 1896 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
