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- Korean (55)
Kakdooki (Radish Kimchi)
Recipe by:
Ann Lee
This is a tasty radish kimchi and good accompaniment to any meal.
Ready in 1 day
Added to favourites by 7 cooks
Ingredients
Serves: 12
- 2 medium size radishes, about 2 kg (4 Lbs)
- 2 tablespoons salt
- 1 tablespoon caster sugar
- 3 tablespoons (45ml) fish sauce
- 3 tablespoons Korean red pepper powder
- 1 tablespoon crushed garlic
- ½ tablespoon of minced ginger
- 4 green onions cut into 2 inch lengths
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Preparation method
Prep: 1 hour 20 mins | Extra time: 22 hours 40 mins1.
Peel the skin off the radishes and cut into 2.5 cm (1 inch) cubes and place in a large bowl. Add the salt & sugar, mix well and let it sit for 1 hour.
2.
In a small bowl combine the fish sauce, red pepper power, garlic and ginger.
3.
Drain radish juice and add the above ingredients. Mix well.
4.
Lastly, add the green onions and mix one more time.
5.
Put in a 500ml (1/2 gallon) jar leave at room temperature 1 day to ferment and keep in the refrigerator.
Last updated:
20 May 2010
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