Скачать или смотреть Radish Kimchi for YOU living Outside Korea | Kkakdugi

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Simple Radish Kimchi (Kkakdugi) Recipe

Ingredients:
3kg daikon radish (or similar)
4 tbsp salt
1 onion
10 garlic cloves
1 pear (or apple)
250g leftover cold steamed rice (as a thickener)
4 tbsp salted shrimp (or any fish sauce)
5 tbsp anchovy sauce (or any fish sauce)
6 tbsp Korean chili powder (for kimchi seasoning)
6 tbsp Korean chili powder (for mixing directly with radish)
4 tbsp plum syrup (or honey/sugar)


Instructions:

-Prepare Radish: Wash and peel the radish if needed.
-Cut into 1.5–2cm thick rectangles (about 1 inch).
-Salt the Radish: Sprinkle 4 tbsp salt over the radish, add water, and massage well.
-Let it sit for 1.5 hours, stirring halfway through.
-Drain Radish: After 1.5 hours, drain the water completely.
*Do not rinse the radish, as it helps retain the flavor and seasoning.

-Make Seasoning Paste:
Blend onion, garlic, pear (or apple), 250g leftover cold steamed rice, and 4 tbsp salted shrimp (or any fish sauce) until smooth.
-Add plum syrup, 6 tbsp chili powder, and 5 tbsp anchovy sauce (or any fish sauce).

-Mix Radish: Add the remaining 6 tbsp chili powder to the drained radish and mix well. Then pour in the seasoning paste and mix thoroughly until the radish is evenly coated.

-Ferment: Store in an airtight container at room temperature for 1–2 days, then refrigerate.

Note: Draining the salted water prevents over-salting and helps the seasoning stick to the radish better. The blended cold rice thickens the paste, creating a rich texture that clings well to the radish. Allow time for fermentation to fully develop the flavors!


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