One of the funkier kimchis available is kkakdugi, an aged radish variety. It is a very popular variety of kimchi and is frequently served alongside baechu kimchi (napa cabbage kimchi)in regular Korean dishes. For it to be truly enjoyable, you need to have a good tolerance for the sulfury flavors that radishes and cruciferous vegetables such as broccoli and cabbage naturally possess. The addition of fruity gochugaru, fish sauce, and saejeot (preserved shrimp) adds heat and layers of pungent savoriness while reducing the raw spiciness and bringing out the sweetness of radishes.
For kkakdugi, unlike baechu kimchi, you only need to add salt and a little bit of sugar because both daikon and Korean moo radish, a sweeter, denser relative of daikon, are already suitably sweet and watery.
It’s crucial to remember that you must first rub the salt and chili flakes into the radish slices. This accomplishes two things: first, it quickly extracts water from the radish, which contributes to the brine; second, it mixes with the water and “blooms,” or disperses some of the flavor compounds that are water soluble in the gochugaru, ensuring that the radish chunks are both flavored with the dried red pepper and acquire a pleasing red hue.
Ingredients
- 4kg daikon or Korean moo radish, peeled and cut into small bits
- 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons of sugar
- 1/4 cup plus 2 tablespoons coarse ground gochugaru (Korean chile powder)
- 12 medium-size garlic cloves , finely chopped
- One 3-inch piece fresh ginger, peeled and finely chopped
- 5 scallions, cut into 1-inch pieces
- 2 tablespoons (40g) saeujeot (Korean salted shrimp)
- 2 tablespoons (30ml) fish sauce
Directions
- Put radish in a big bowl. Then, sprinkle it with an equal amount of salt, sugar, and gochugaru. Using your hands (ensure your hands are clean by washing them before starting), stir, toss and massage the radish to allow all sides to be coated with seasoning. Do this until the radish begins to expel moisture and are stained red as a result of the gochugaru, this usually takes up to 5 minutes.
- Add the garlic, ginger, scallions, saeujeot, and fish sauce. Using your hands, continue mixing until well combined, it takes about a minute to complete this process. Put the mixture in a fermentation crock or a glass canning jar. Remove all air pockets from the mixture by pressing down on it. Then, cover the surface with plastic wrap, pressing gently to ensure complete contact. In accordance with the manufacturer’s directions, airlock the container.
- Keep kimchi in a dark place out of the sun for three days to allow it to ferment, keeping the temperature between 55°F (13°C) and 75°F (24°C). Each day, check the mixture for any signs of gas formation (this is a good sign). Using a clean spoon, press down on the radish mixture to fully immerse it in the liquid after the first 24 hours, when veggies should have released a significant amount of moisture.
- After three days, put the container in the fridge and let it ferment for at least two more days before eating. Start daily tastings of the kimchi once it has reached the desired flavor after five days of fermenting. Every 3 to 5 days, check the fermentation’s progress. Stir the kimchi with a clean spoon, and make sure the vegetables are always submerged in liquid. Kakadugi kimchi can be stored properly in the refrigerator for up to three months (its flavor will change over time, becoming more “ripe” and intense as it ages; peak flavor falls around the 14-day mark).
- Divide the kimchi between small individual serving dishes to be used as a banchan, and then ladle the fermenting juice over the top. Serve.
