Radish kimchi (kkakdugi)
Fermentation & Pickling⏱ 60min👥 4 servings
Ingredients
- Korean radish, approximately 500g.
- 3 tablespoons of salt (approximately 40g).
- Sugar: 0.5 teaspoon.
- A handful of chives.
- 2 small onions.
- A moderate amount of minced ginger.
- Minced garlic, a suitable amount.
- Salted shrimp (适量) - A moderate amount of salted shrimp.
- 100g of Gochugaru (Korean chili powder).
- Add a moderate amount of honey or sugar.
- A moderate amount of rice paste.
Instructions
1
Cut the Korean radish into small cubes.
2
Add 3 tablespoons of salt and 0.5 teaspoons of sugar, then marinate for 30 minutes.
3
Stir for 30 minutes, then let it marinate for an additional 10 minutes, for a total of 40 minutes of marinating time.
4
Drain the pickled Korean radish (do not rinse).
5
Chop the chives; if they are thick, cut them in half lengthwise. Slice the onion.
6
Combine minced ginger, garlic, salted shrimp, gochugaru (Korean chili powder), honey (or sugar), and rice paste to create the marinade.
7
Mix the pickled Korean radish, chives, and onion with the seasoning.
8
The finished *kkakdugi* is placed in a container and allowed to ferment for about ten days before being eaten.
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