DAIKON KIMCHI 깍두기 KKAKDUGI

DAIKON KIMCHI 깍두기 KKAKDUGI

Kkakdugi is the perfect introduction to kimchi-making - it's simpler than cabbage kimchi, ferments quickly, and the results are reliably delicious. The daikon (white radish) is cut into cubes rather than left whole, which means more surface area for the marinade to penetrate. The texture is crunchy and refreshing, and the flavour is clean and bright rather than funky and complex.

In Korea, kkakdugi is particularly popular with soups - a bowl of hot seolleongtang (ox bone soup) or galbitang (short rib soup) isn't complete without a side of crunchy daikon kimchi. The cool, spicy crunch is the perfect foil to rich, meaty broths.

Note - you could also use our Kimchi Paste in place of the past or marinade and just add in the spring onions and sesame seeds etc. 

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INGREDIENTS

• 1kg daikon radish, peeled and cut into 2cm cubes
• 3 tbsp sea salt
• 1 tbsp sugar

For the kimchi marinade:

• 4 cloves garlic, minced
• 3cm piece ginger, minced
• 3-4 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp fish sauce (or soy sauce)
• 1 tbsp sugar or rice syrup
• 4 spring onions, cut into 2cm pieces
• 1 tbsp toasted sesame seeds

Optional:

• 1 tbsp glutinous rice flour mixed with 125ml water, cooked into a paste and cooled (this helps fermentation)

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METHOD

1. Salt the daikon: Place daikon cubes in a large bowl. Sprinkle with salt and sugar, toss to coat, and let sit for 30-40 minutes. The daikon will release liquid and soften slightly.
2. Make the marinade: While the daikon sits, mix all marinade ingredients together. If using rice flour paste, stir it in now.
3. Rinse and drain: Rinse the daikon briefly under cold water and drain well in a colander. You want to remove excess salt but keep some for fermentation.
4. Mix: Place drained daikon back in the bowl. Add the kimchi marinade and mix thoroughly with your hands (wear gloves!), making sure every cube is coated.
5. Pack and ferment: Pack the kkakdugi into a clean jar, pressing down firmly to remove air pockets and ensure the daikon is submerged in its own liquid. Leave about 3cm space at the top for expansion.
6. Ferment: Leave at room temperature for 1-2 days (depending on how warm it is), checking daily. You'll see bubbles forming - that's good! When it tastes tangy enough for you, transfer to the fridge.
7. Storage: Kkakdugi continues to ferment slowly in the fridge and will keep for several weeks. It's excellent after about a week when the flavours have developed.

Makes: About 1L
Time: 1 hour (plus 1-2 days fermenting)

Note: The sugar helps balance the heat and feeds the fermentation. So yummy but you could replace with mashed fruit - like apple, banana or nashi pear.  Or even use honey.