Radish kimchi

Radish kimchi

Kkakdugi

From
K is for Korean
Serves
10

Ingredients

Quantity Ingredient
450g korean or daikon radish, cut into 1.5-cm
1/2 tablespoon salt
1/2 tablespoon caster sugar
2 garlic cloves, minced
2.5cm ginger, minced
2 tablespoons gochugaru
3 tablepoons fish sauce
1 spring onion, finely chopped

Method

  1. Place the radish cubes in a large bowl and sprinkle with the salt and sugar. Mix well, then leave to sit for 1 hour. Drain the radish cubes well, shaking off all the excess water.
  2. Mix the garlic, ginger, gochugaru, fish sauce and spring onion together in a bowl, and set aside. Mix the radish with the mixture until evenly covered, then pack tightly into a 500ml glass jar, making sure to press down evenly to remove any pockets of air between the radish pieces.
  3. Cover and store at room temperature for 24 hours, before transferring to the fridge to ferment for a further 3–4 days before eating. This will store well in the fridge for 1–2 months.
Tags:
Korean
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