Kkakdugi Kimchi ( Korean Radish Kimchi)- Loved Korean Cuisine Staple

 Kkakdugi Kimchi (Radish Kimchi)

What Kimchi (김치)?

    Kimchi has a history dating back over 3.000 years, originating as a method of preserving vegetables through salting and fermentation to ensure a food supply throughout the long, cold winters. The introduction of napa cabbage and red chili peppers led to the modern signature red color and spicy kimchi side dish enjoyed today. There are over 100 types of kimchi in Korea.

    Kimchi is not only a staple of Korean cuisine but also has an abundance of health benefits due to the fermentation process. Kimchi is rich in probiotics and beneficial bacteria that promote gut health and digestion. So it's not just delicious, it's also good for you! 

Ingredients: 

• 4 pounds Korean radish ( or daikon)
• 2 Tablespoons kosher salt
• 2 Tablespoons sugar
• 1/4 Cup fish sauce
• 2/3 Cup Korean red pepper flakes (gochugaru) 
• 4 stalks of green onion, chopped 
• 2 Tablespoons minced garlic (5-6 cloves)
• 1 Tablespoon minced ginger

Directions: 

1.) Prepare radish: Peel radish, rinse in cold water, and pat dry. Next, cut radish into 3/4 to 1 inch cubes. Place the cubed radish into a large bowl and add salt and sugar; mix with your hand by lightly tossing the radish until salt and sugar are evenly distributed. Set aside for 30 minutes, then drain the juice from the radish into a small bowl, set aside for later use. 

(Cubed radish, 2 tbsp salt, 2 tbsp sugar)

2.) Add minced garlic, minced ginger, green onions, fish sauce, red pepper flakes, and 1/3 cup of the juice from the radish. Mix until the seasoning evenly coats the radish cubes.

(Garlic 2 tbsp, ginger 1 tbsp, green onion, fish sauce 1/4 cup, red pepper flakes 2/3 cup, radish juice.) 

3.) Lastly, place the kakdugi in a jar or container, and press down to remove any air between the radish cubes.

Serving and Storage:  You can eat right away and then store in the refrigerator. You can also let it ferment for a few days outside the refrigerator. Little bubbles may appear on top of the kkakdugi, and there will be a strong and sour smell. When that happens, place it in the refrigerator.