Kkakdugi (Cubed Radish Kimchi)
Local name: 깍두기
In short: Crunchy cubes of Korean radish salted, then coated in chili, garlic, ginger and fish sauce and fermented, a sour-sweet kimchi for soups and stews. It takes about 50 min in total and makes 12 servings.
- Prep
- 50 min
- Cook
- 0 min
- Resting
- 25 h
- Total
- 50 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 40 kcal
Kkakdugi is cubed radish kimchi, crunchy and juicy, and it is the usual partner for hot, brothy soups and rice soups. Radish pieces are salted with a little sugar, then mixed with chili flakes, garlic, ginger, fish sauce and scallions. It is ready to eat in a day, keeps improving for weeks, and is much easier than cabbage kimchi because there are no leaves to stuff. The brine that collects is delicious too.
Instructions
- Toss the radish cubes with the salt and 1 tbsp sugar in a large bowl. Leave for 30 minutes, tossing halfway through, until they soften slightly and release liquid.
- Drain the radish, keeping 3 tbsp of the liquid. Do not rinse.
- Add the chili flakes and toss with gloved hands until all the cubes are red.
- Mix in the fish sauce, shrimp, garlic, ginger, 1 tbsp sugar and onion, then fold in the scallions.
- Pack the radish into a clean jar with the reserved liquid, pressing down. Leave 3 cm (1 inch) of space at the top.
- Leave at cool room temperature for 1 to 2 days, until small bubbles appear and it smells pleasantly sour, opening the jar once a day to release gas. Then refrigerate, and eat it within 2 months.
Tips
- Choose a firm, heavy radish with smooth skin. If you use daikon, which is more watery, salt it for 40 minutes and drain it well.
- After 2 weeks in the fridge the kimchi turns pleasantly sour. It is excellent with beef bone soup, and a spoonful of the juice is good in cold noodles.
Questions and answers
What is the difference between kkakdugi and baechu kimchi?
Kkakdugi is made with cubed radish, so it is crunchier and quicker to prepare. Baechu kimchi uses whole salted cabbage leaves and takes longer to stuff and shape.
Can I make kkakdugi vegan?
Yes. Replace the fish sauce and shrimp with 2 tablespoons of soy sauce and a splash of kelp stock, and add an extra pinch of sugar.
How do I know kkakdugi is ready to eat?
Look for small bubbles, a tangy smell and a slightly sour, fizzy taste. It tastes best after at least a day at room temperature, then a few days in the fridge.
How long does it take to make Kkakdugi (Cubed Radish Kimchi)?
About 50 min in total: 50 min of preparation and 0 min of cooking.
How many calories are in Kkakdugi (Cubed Radish Kimchi)?
About 40 kcal per serving, with 1 g of protein, 8 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 40 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 8 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
