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October 22, 2014
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October 24, 2014

Radish Kimchi (Kkakdugi)

 
I would like to talk a little about my simple kimchi’s post few weeks ago. It has generated several comments from readers and the major concern was to let those marinated cabbage sit at room temperature for a couple of days before storing them in the fridge. Because we are staying in such a hot and humid country, foodstuff will usually go bad if we leave them out. That is a justified concern, I wouldn’t risk leaving my kueh kuehs (our local cakes and desserts) or meat sauce out to go bad.

However, it is a different story when it comes to fermentation. Fermentation occurs during the first 2 days in room temperature (around 30°C). During this crucial fermentation process, it releases CO2 (responsible for the acidity and sourness. It is kind of similar to the how cheeses are made. So it is perfectly okay to leave your kimchi babies out for a couple of days to ferment before refrigerating them. 

But I totally understand if you are still unsure or uncomfortable with the above process so here is one kimchi recipe that will make you feel at ease. You can pop them into the fridge immediately after making them and consume the very next day onwards. Of course, you could still leave them out for a day before refrigerating them too (like I did).

 

Ingredients:

1 radish – approx 450g
4 stalks spring onions
4 cloves garlic – minced
1 tbsp ginger – grated
1 tsp salt
1 tsp sugar (if you like it sweet, add another tsp)
1 to 2 tbsp Korean anchovy fish sauce
3 tbsp Korean hot pepper powder (or more if you like it hot)
½ tsp fermented shrimp (optional)

Recipe source: Seoulful Cooking (slight modification)

ingredients for radish kimchi

Measure and assemble the ingredients.

Peel the radish and slice thinly. Stack a few pieces of radish and julienne into matchstick size. Put them into a large mixing bowl.

julienne the radish

Chop the spring onions and put them together with the radish. Add in the minced garlic, ginger, salt, sugar, fish sauce and hot pepper powder.

grating ginger on a ginger grater

Grating my ginger…

 

using a garlic press to mince garlic

Mincing garlic has never been easier!

Using a plastic gloved hand, mix and massage the marinade well into the radish. Be gentle though. Taste and adjust the seasoning to your liking (i.e more fish sauce or red pepper powder).

mixing radish kimchi with plastic gloves

Ready for action!

 

mixing radish kimchi with plastic gloves

Go ahead and taste it.

Do take note as kimchi ferments, it gets saltier and spicier so go easy on the seasoning. Put them into a glass jar or BPA free plastic container, pressing them firmly together to get rid of air pockets. Refrigerate and you can enjoy the kimchi from the next day onwards.

radish kimchi in jars

 

radish kimchi

Radish releases alot of liquid . Drain them off before serving if you do not like your radish to be too wet.

 

 

 

Radish Kimchi (Kkakdugi)
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Korean
Ingredients
  • 1 radish - approx 450g
  • 4 stalks spring onions
  • 4 cloves garlic - minced
  • 1 tbsp ginger - grated
  • 1 tsp salt
  • 1 tsp sugar (if you like it sweet, add another tsp)
  • 1 to 2 tbsp Korean anchovy fish sauce
  • 3 tbsp Korean hot pepper powder (or more if you like it hot)
  • ½ tsp fermented shrimp (optional)
Instructions
  1. Peel the radish and slice thinly. Stack a few pieces of radish and julienne into matchstick size. Put them into a large mixing bowl.
  2. Chop the spring onions and put them together with the radish.
  3. Add in the minced garlic, ginger, salt, sugar, fish sauce and hot pepper powder.
  4. Using a plastic gloved hand, mix and massage the marinade well into the radish. Be gentle though. Taste and adjust the seasoning to your liking (i.e more fish sauce or red pepper powder).
  5. Do take note as kimchi ferments, it gets saltier and spicier so go easy on the seasoning.
  6. Put them into a glass jar or BPA free plastic container, pressing them firmly together to get rid of air pockets.
  7. Refrigerate and you can enjoy the kimchi from the next day onward.

 

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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