As someone who loves condiments, and pickles in particular, I’ve tried preserved vegetables in various forms from cultures around the world. I’d argue though that no one does pickles quite as well as the Koreans. Kimchi was traditionally prepared during fall in large batches and stored underground in earthenware urns. This was the perfect way to preserve summer vegetables for the long harsh Korean winter.
Like a fine wine, kkakdugi tastes better as it matures. I love that you can enjoy a batch over the course of its fermentation. It starts off vibrant and fresh, like a pungent salad. As the flavors meld, it mellows out, bringing out the sweetness of the gochugaru (chili flakes) and radish. As it continues to mature, lacto-fermenation converts the sugars into lactic acid giving it a distinctly tangy taste and adding a whole new dimension to the humble pickle.
While most recipes have you go straight from salting to pickling your kimchi, I prefer adding a day of drying. This reduces the water content of the radish and gives it a crunchier texture, but you can skip this step for a more tender kkakdugi.
Daikon is a different type of radish, but it’s much easier to find in the US and will work in a pinch. Whatever you use, make sure it’s fresh, otherwise it can have a gritty stringy texture. The skin should be taut and shiny the tops slightly green, and ideally it’ll still have the greens attached to the top (which you can pickle separately to make another kimchi). You should be able to find gochugaru in the Korean section of most Asian grocery stores. Saeujeot is a bit harder to find and you may need to find a Korean grocery store (such as HMart), however if you really can’t find it, belacan or even fish sauce will work.
Ingredients
- 900 grams Korean radish (daikon is a little different but works)
- 1 tablespoon sea salt
- 1/2 cup scallions (~3-4 scallions, chopped)
- 1/2 cup gochugaru (more if you like it spicy)
- 1/4 cup reserved radish liquid
- 3 large cloves garlic (grated)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon dark brown sugar
- 1 teaspoon Saeujeot (salted brine shrimp belacan or fish sauce also work)
Steps
- Wash the radish thoroughly. You can peel if if you like, but I like leaving the skin on because it adds a nice texture.
- Cut the ends off the radishes and stand them upright. Slice into 4 even slices (about 1/2" thick). Place each slice flat on the cutting board and slice 4 times lengthwise to make 4 sticks about 1/2" in diameter. Turn the sticks 90 degrees and slice the them into 1/2" cubes.
- Add the cubed radish into a Ziploc bag along with the salt and toss to coat. Seal the bag and leave it at room temperature for 24 hours to allow moisture to seep out.
- Put down a layer of paper towels on a large wire rack and squeeze the radish before laying them out on the rack, saving the liquid in the bag for the next step. Cover with a single layer of paper towels and let them dry for 24 hours in a breezy place.
- To make the the Kkakdugi, add the scallions, gochugaru, radish liquid, garlic, ginger, brown sugar, and Saeujeot to a large bowl and stir well until combined. Add the dried radish and stir to coat evenly.
- Transfer to a container . If you use glass, be sure not to tighten the lid too tight as the radish will release gasses as it ferments. Let the kimchi ferment in the fridge for at least a week. The kimchi will naturally turn tart as it ferments, so this is a desirable quality.
There’s something about pickling that can intimidate the most intrepid of cooks . . . me included! I recently pickled some zucchini though, which turned out great. Banchan are one of my favorite categories of food, and so I’m excited to get my hands on some gochugaru so I can try this out! Thanks for the great explanation as usual, Marc. 🙂
Hey Marc, what’s ”
1/4 cup reserved radish liquid”? is that the liquids that come out of the radish during their time with the salt?
There’s something about pickling that can intimidate the most intrepid of cooks . . . me included! I recently pickled some zucchini though, which turned out great. Banchan are one of my favorite categories of food, and so I’m excited to get my hands on some gochugaru so I can try this out! Thanks for the great explanation as usual, Marc. 🙂
Yep, that’s right.
Hey Marc, about step 3, after sealing the bag, do you just leave it outside for 24 hours, or in the refrigerator?
syuval, yes! You understood correctly.
Yep it’s 24 hours at room temperature (if you’re in a very hot place a shorter time will do).
Marc,
Out of curiosity what’s the longest you’ve kept this in the fridge and still found it palatable? Also how long does it take for yours to develop a good fermentation funkiness in the fridge?
I kept it for about 2 months before turning it into a soup. By that point it was good and funky and pretty sour.
I just bought a fresh bag of kochugaru! Must try homemade Kkakdugi 🙂 Thanks for the recipe!!!
You’ll probably think I’m crazy for saying this, but it tastes FANTASTIC with spaghetti! – A Korean dude who grew up that way 🙂
Ooo sounds delicious (says the guy who puts kimchi on his pizza)!
You have inspired me to make kimchi! Doesn’t look so hard
Nice! They have actual Kimchi pizza at Korean pizza places–also with Korean BBQ on it…yum!
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What a pity that you have removed your video! I
would be happy to watch it.
Thanks a lot for info! It’s very useful.
What a pity that you have removed your video! I
would be happy to watch it.
your website is good but i need your help regarding jont pain!
This might be the best radish kimchi recipe I’ve found to date! Your version, aged a couple of weeks, then sliced thin, makes a dynamite topping to Chinese congee (rice porridge).
Glad to hear you enjoyed it! Great idea serving it over congee (or Juk as it’s known in Korea).
—
Marc Matsumoto
http://norecipes.com
http://wanderingcook.com
Twitter: @norecipes
I do love KIMCHI so much, esp raddish kimchi
I love kimchee, and radishes and carrots pickled with ume plum vinegar. I would probably love anything pickled, especially, if it is spicy. My question is this: which “grind” of gochugaru should I use – coarse or fine? I am looking forward to making this recipe and other Korean recipes. Thank you.
Hi MtnWolfGrl, personally I like using course ground gochugaru for almost everything, including my kimchi, but this is largely up to your own preferences. —
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any substitute for radish water. if not how do i make radish water?
Hi Sweta, please read steps 3 and 4. The liquid comes from salting the radish.
Hi Marc, New to your website and trying to make Radish Kimchi for the first time. You recipe calls for brown sugar, could it be replaced by the granulated raw sugar?
Welcome Joe! Yep, raw sugar will work just fine.
it’s jook in Chinese too lol congee is what Americans call it
Hi Marc, I have heard of people using carbonated drinks (such as sprite or 7-up) in their radish kimchi. Would you advice that? and how would it make a difference?
Hi Sonya, that’s a new one for me, but the only reason I could see for adding a carbonated drink is 1) for the sugar content 2) for the flavor. In either case I’d say using fruit juice would be a better bet.
can one make Kimchis with out either fish sauces or shrimp brines would other briny strategies work?
Marc. . . .Years ago we purchased kimchi, daikon kimchi and stuffed cucumber kimchi from Mr Kim, of Cathay Maid brand, in South LA on Normandy. Do you have any recipes for the stuffed cucumbers?
Hi Jackie, here’s my recipe for stuffed kimchi http://norecipes.com/oisobagi-kimchi-recipe-stuffed-cucumber-kimchi/
The only person that would say that is someone who is obviously not a cook.
There’s a Korean restaurant in my town that makes dried daikon kimchee. Never had it anywhere else. I imagine you could make it using this recipe but just cut the daikon into narrow strips about 2 inches long, then dry it out a little extra. The texture is amazing.
Hi James, I think you might be referring to is Mumallaengi Muchim which is not a kimchi, but a kind of banchan. It’s made by rehydrating dried radish strips and then stir frying them with sesame oil, garlic, sesame seeds, fish sauce, chili flakes and maltose.
Yea that’s the stuff! I never knew what it was called until now, thanks! I’m going to try making some. That crunchy texture combined with the seasoning is to die for.