Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, radish kimchi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Daikon radish, fish sauce, garlic, ginger, green onion, hot pepper flakes, korean radish, salt, sugar. Radish kimchi is a kimchi made out of radish and its Korean name is Kkakdugi (깍두기). The name originates from kkakduk sseolgi (깍둑설기) in Korean.

Radish Kimchi is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Radish Kimchi is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook radish kimchi using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Radish Kimchi:

1. Prepare 1 Korean radish (sub turnip)
2. Take 2 Tbl. Salt
3. Take 3-4 green onion (scallion)
4. Get Sauce
5. Get 3 Tbl Gochujung
6. Prepare 2 Tbl medium hot red pepper powder (optional)
7. Make ready 3 cloves garlic
8. Get 2 Tbl. Sugar
9. Make ready 3 Tbl. Fish Sauce

Kkakdugi (깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean radish (called mu, 무 in Korean). Kkakdugi is a type of kimchi made with Korean radish ("mu" in Korean). Kkakdugi pairs well with soups like seolengtang (ox tail soup) and noodle.

Steps to make Radish Kimchi:

1. This is how big my radish is
2. Peel your radish, I just use a peeler
3. Now this kimchi is usually cut into Julian, or match sticks. But It also can be in half disks, that's how I like it. And I use my food processor, if you do, cut it into pieces that fit into your feed tube
4. The half disks look like this
5. And should be about 1/8 inch thick
6. Now add the salt to the reddish, and mix well. Let sit for about 15 minutes
7. Rinse your radish good, 4 or 5 times to get rid of the salt.
8. Clean and chop your scallion, add to radish
9. Mix the sauce ingredients in a bowl
10. Add sauce to radish
11. Mix the sauce in, make sure it's all completely mixed
12. I put it in a container. If you like it to sour first, leave the container on a counter for a day up to 3. Place in Refrigerator. Maybe eaten right off, or after it ferments.

Kkakdugi or cubed radish kimchi is wonderfully crunchy and zingy that goes really well with any Korean food but especially with rich bone soups like Seolleongtang. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting. It's a vibrant food, wild and raw and. Kimchi comes in all shapes and sizes, but this Kkakdugi (깍두기) made with large Korean radish is a perennial favorite. With crunchy cubes of radish in a sweet and spicy pickling sauce Kkakdugi goes.

So that is going to wrap it up for this exceptional food radish kimchi recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!