This is my first attempt at making kkakdugi (cubed radish kimchi), a type of kimchi which has the same ingredients of original kimchi, but instead of using Chinese cabbages, it’s substituted with daikon radishes. Radishes are cut into small cubes and flavored with salt, red chili pepper powder (gochugaru), green onions, salted shrimp, garlic, and ginger. For those who are familiar with this banchan (side dish), it is a nice complement with hot soups and broths that would otherwise burn your mouth. Additionally, it is known to share many of the health benefits of kimchi which can aid in the digestion of food and provide a stronger immune system.
- 3 2lb Korean radish
- 10 stalks scallions
- ¾ cup gochugaru (red pepper flakes)
- 4 tbsp salted shrimp
- 5, 6 minced garlic
- 2 tbsp minced ginger
- 4 tbsp sea salt
- 1 gallon glass jar (or air-tight sealed jar or tupperware)
- Peel and wash radish, then cut it into 1-inch cubes (bigger if you like).
- Wash and cut green onions into 2-inch long pieces.
- Mince/grind salted shrimps, ginger, and garlic finely.
- Add gochugaru to the cubed radish and mix thoroughly.
- Add and mix scallions, garlic, ginger, salted shrimps, and 4 tbsp sea salt.
- Once well mixed, store them in an air-tight container and cover lid tightly.
- Let fermentation for 2 to 3 days at room temperature and then refrigerate.
- Enjoy as a banchan (side dish) with other accompanying dishes.