I’ve talked about the benefits of good bacteria in my previous post and here, I shall talk about my first time making Kkakdugi (AKA cubed radish kimchi). I’ve never particularly liked radish but it’s now one of my favourite ban chans (반찬: side dishes) because they are crunchy and refreshing. Thank you Maangchi for the recipe. Here’re some photos that I took along the way.
Peel the radishes or daikon.
Prep the garlic, ginger and green onions.Give every thing a good toss. You may want to use a nicer looking bowl than I did. Haha.
Here’re the little cubes pressed against the glass, like Jack and Rose in Titanic. Heh.
- 1kg Korean radish (or Daikon)
- 1 tbsp salt (Or maybe slightly less than 1 tbsp, depending on your fish sauce)
- 1.5 tbsp sugar
- 1/8 cup fish sauce
- 1/3 cup hot pepper flakes (from a Korean store)
- 2 stalks of chopped green onions
- 1 tbsp minced garlic (about 3 cloves)
- 1/2 tsp ginger
Let’s Do it!
- Peel the radish.
- Rinse in cold water and pat dry.
- Cut it into cubes. (1 inch is recommended) Put them in a large bowl.
- Add sugar and salt. Mix well.
- Set aside for 30 minutes.
- Magic happens (Actually, osmosis happens and heaps of water leave the radish so it actually shrinks.)
- Drain the juice from the radish into a small bowl
- Add garlic, ginger, green onion, fish sauce, hot pepper flakes and 1/6 cup of juice from the radish.
- Mix everything well, and the radish looks juicy.
- Put the kkakdugi into a glass jar and press down to remove any air between the radish cubes.
- You can eat it right away, or let it ferment by keeping it out of the fridge for a few days. When it starts fermenting, little bubbles may appear on the top and it’ll start to smell strong and sour. Store in the refrigerator.
After Action Review:
- I might have overdone it with the salt. When I read the comments of others who made this with Maangchi’s recipe, a few of them commented that it was too salty. Another reason could be because of the fish sauce used. Different brands have different levels of saltiness so I might try being less heavy handed with salt the next time I try making this.
- Used a portion of radish I found in the fridge and it was clearly not the freshest of fresh. Some of the pieces in the kkakdugi tasted better than others that had a slightly bitter taste. I suspect those were from the older radish.
- Joy is what I feel when I bite into a crisp, crunchy piece of kkakdugi that is not too salty. Tee hee!