This simple recipe is similar to kimchi baechu, except it uses cubed daikon radishes instead of napa cabbage. As a result, kimchi kkakdugi has a slightly sweeter taste. This highlight of Korean cuisine is typically served in mid to late autumn, during the daikon radish harvest. Fermented shrimp can also be added to give the kimchi a powerful aroma and a richer colour.
Kimchi Kkakdugi | Cubed Radish Kimchi
- 2 large daikon radishes, peeled
- 3 tsp (15 ml) cane sugar
- 4 tsp (20 ml) salt
- ½ cup (55 ml) fish sauce
- ½ cup (125 ml) hot pepper flakes
- 3 scallions, sliced
- 3 large cloves garlic, chopped
- 1 tbs (15 ml) ginger root, chopped
- Cut the radishes lengthwise into quarters, then cut into 2-centimeter cubes. Rinse and put in a bowl.
- Add the salt and sugar to the bowl, and combine. Let the mixture stand at room temperature for 1 hour.
- Drain the radishes in a colander, making sure to collect the radish juices in a bowl. Add the fish sauce, hot pepper flakes, scallions, garlic and ginger to the bowl and mix. Add the radishes and mix, coating them completely in brine solution.
- Place the seasoned radish mixture in your Mortier Pilon fermentation jar. Make sure to leave ¾ of an inch (2 cm) of headspace between the radish mixture and the rim of the jar. Let the mixture ferment at room temperature, covered, for 4 days before serving.