Hi everyone,
We are making Korean cube radish kimchi, kkakdugi. It is a simple recipe and you may also use daikon too. This is a recipe for making a small batch of kkakdugi.
The ingredients are:
Radish 750-800g
Green onion 3-4 stalks
Garlic 3 cloves
Ginger 5g
Korean red pepper flakes 1/4 cup
Fish sauce 1/4 cup
Salt 1 tbs
Sugar 1 tbs
After making the kkakdugi, you can eat it right away or let it ferment for 1 to 2 days. The fermentation will depend on the room temperature. If your area is warm like mine, 1 day should be enough. You will see that the kimchi will produce more liquid, and there will be small bubbles on the surface. There will be a strong kimchi smell. These are indications that the kimchi has been fermented and is ready to be put in the fridge.
The kkakdugi is best served chilled.
I hope you will enjoy the recipe.
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Have a beautiful day.😘
Hugs,
Chin 😊
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