Easy Korean Radish Kimchi Recipe (Spicy Kkakdugi) (2024)

FAQs

What is kkakdugi made of? ›

Kkakdugi consists of radish cut into small cubes. The radish is flavored with salt, red chili powder, spring onions, and ginger. The radish and the other ingredients are mixed together and then traditionally stored in a jangdok (장독) or onggi (Korean: 옹기; Hanja: 甕器), both names which refer to a large earthenware pot.

Kkakdugi is at its best when allowed to ferment slowly for two weeks under refrigeration, following an initial three-day room temperature fermentation. This preserves the crisp texture of the radish and keeps the flavor from becoming aggressively pungent.

Korean radish is a large, mild white radish used in all kinds of dishes including soups and side dishes. It is shorter and rounder than daikon, but either can be used for this radish kimchi. I start by peeling it, cutting it into 2 inch pieces, and then making thin slices.

Radish kimchi, just like napa cabbage kimchi, can last quite a long time in the fridge and at the minimum 6 months. However, it all depends on whether it was properly salted, prepared and stored. If your radish kimchi smells sour or tastes sour and fizzy, that is totally normal.

Kkakdugi is a type of kimchi made from diced radish. It's a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi). It's spicy, salty, delicious, and is incredibly crunchy.

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

Why does my Kimchi taste bitter/salty? Your Kimchi has probably not fermented enough. Freshly made Kimchi from Korea is known to be slightly bitter and more salty! But this will change overtime to a tangy and umami flavour as it ferments in the fridge.

Kimchi spoilage and over-fermentation

If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Takeaways. Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy.

What is the difference between a radish and a Korean radish? ›

Daikon radishes can grow up to 20 inches long and are mostly white, although some varieties like the Korean mu have light green coloring near their leaves. Red radishes tend to be spicier, max out at about two inches in diameter, and are more commonly consumed in Western cuisines.

Is it safe to eat? The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions.

Fizzling Kimchi, similar to a can of carbonated soda, is perfectly normal. The fizzing sound and effervescent taste is a product of fermentation. This means your Kimchi is nicely fermented, enjoy!

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).

According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.