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Kkakdugi 깍두기
4 qt.
Also known as
'Daikon Kimchi'.
A kimchi made from large Korean radishes.
Ingredients
Instructions
Instructions
30 minutes
1.
1.
In a large bowl, mix together the radish, salt, and sugar. Set aside until soft.
5 minutes
2.
2.
Drain juice from radishes, reserving for later use. Add remaining ingredients to radish, along with 1/3 cup of the reserved radish juice. Mix thoroughly.
3.
Transfer to a glass jar or crock, packing and shaking to remove as much air as possible from the container. Cover and let rest at room temperature for a few days until bubbles begin to form on top, then refrigerate.
Rekamanon,
1RCP
- May 19, 2022
Made a quarter batch (but with 1 Tbsp. minced ginger and about the same of garlic). Not nearly enough juice was released from the daikon to form a brine, so I added enough water to almost cover it (in a 1 qt. jar). After about a week the smell mellowed and the aroma/flavor of lactic acid fermentation really started to come through. Refrigerated after 9 days. Radish stayed very crisp, and wasn't as spicy as I thought it would be. I would prefer the radish slightly smaller in the future. Good flavor of ginger peaking through.