Kkakdugi: Cubed Daikon Kimchi
This is a kimchi that relies on the natural, dense crunch of the radish. Unlike napa cabbage, which can be fussy, daikon holds its structure and absorbs the paste evenly, making it an excellent starting point for fermentation.
Balance the salinity to ensure crispness
The initial salting phase draws moisture out of the radish; don't rinse the salt away completely, as it provides the foundation for the fermentation.
- Large mixing bowl
- Colander
- Glass fermentation jars
- Kitchen scale
What goes in.
- 5 lbdaikon radish, scrubbed and cut into 1-inch cubes
- 1/4 cupcoarse sea salt
- 2 tbspsugar
- 1/2 cupgochugaru (Korean red chili flakes)
- 1/4 cupfish sauce
- 1/4 cupminced garlic
- 1 tbspminced ginger
- 1 bunchscallions, cut into 1-inch pieces
Drawing out the excess water
Tossing the cubes in salt and sugar for at least 60 minutes removes excess water, which keeps the radish crunchy rather than mushy once the fermentation begins.
The method.
Salt the radish
Place the cubed daikon in a large bowl. Sprinkle with salt and sugar. Toss well and let sit for 60 minutes, turning the cubes every 15 minutes.
Drain the liquid
Drain the liquid, but do not rinse the radish. This brine is essential for the fermentation process.
Prepare the paste
In a separate bowl, mix the gochugaru, fish sauce, garlic, and ginger until it forms a thick, uniform paste.
Season the cubes
Add the paste and scallions to the drained radish. Use gloves to coat every cube thoroughly until they are uniformly deep red.
Pack the jars
Press the radish firmly into clean glass jars, leaving at least an inch of headspace at the top to account for gas expansion.
Ferment
Leave the jars at room temperature out of direct sunlight for 24 hours. Move to the refrigerator once you see tiny bubbles forming against the glass.
When it doesn't go to plan.
Use high-quality coarse sea salt; fine table salt can make the radish turn soft too quickly.
If you want to speed up fermentation, add a tablespoon of rice flour porridge to the paste.
Keep the radish submerged in its own juices to prevent surface mold.
The ones that keep coming up.
How do I know when it is ready?
Taste a small piece after 24 hours. If it is still too raw, leave it out for another half-day. Once it develops a slight tang, move it to the fridge.
Can I use regular radish instead of daikon?
You can, but the texture will be significantly softer and the flavor much sharper.
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