Recipe: Appetizing Radish Kimchi

Radish Kimchi. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean. It describes the motion of cutting food in cubes.

Use plastic gloves (your hands may sting later if you use your bare hands) to mix everything well so that each radish piece gets nicely coated with the red stuff. Radish mixed with Kimchi seasoning Kkakdugi (깍두기) is a kimchi made with Korean radish, mu (or moo, 무). It's an easy kimchi to make! You can cook Radish Kimchi using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Radish Kimchi

1. You need of Korean radish (sub turnip).
2. Prepare of Tbl. Salt.
3. You need of green onion (scallion).
4. Prepare of Sauce.
5. It's of Gochujung.
6. You need of medium hot red pepper powder (optional).
7. You need of garlic.
8. It's of Tbl. Sugar.
9. It's of Tbl. Fish Sauce.

Simply cut the radishes into cubes, salt for a short time, and then mix with the seasonings. The name kkakdugi comes from how the radish is cut — cubed, and it's known as cubed radish kimchi in English. Radish kimchi is a dish made with radish, ginger, garlic, chili peppers, sugar, and salt. The eclectic mix of ingredients is then pickled and fermented and aged in pots away from direct sunlight.

Radish Kimchi step by step

1. This is how big my radish is.
2. Peel your radish, I just use a peeler.
3. Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube.
4. The half disks look like this.
5. And should be about 1/8 inch thick.
6. Now add the salt to the reddish, and mix well. Let sit for about 15 minutes.
7. Rinse your radish good, 4 or 5 times to get rid of the salt..
8. Clean and chop your scallion, add to radish.
9. Mix the sauce ingredients in a bowl.
10. Add sauce to radish.
11. Mix the sauce in, make sure it's all completely mixed.
12. I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments..

Types of kimchi The most common is probably cabbage kimchi, which you can find at most Asian grocery stores. However, my very favorite kimchi is kkakdugi, the spicy radish kimchi, as it has more of a satisfying "crunch" than the cabbage variety. There are several variations of radish kimchi. Peel large radishes such as watermelon or daikon, but leave red-skinned radishes unpeeled. Put the radishes, cabbage, onion, garlic, ginger, and chile peppers or red pepper flakes in a large bowl and toss to combine them well.