Ggakdugi (Radish Cube) Kimchi
This recipe is one of my absolute favourite kimchis. It is tangy, crunchy and wholesome!
1/2 to 1 large Korean radish (mu)*
1 heaped tbs kimchi salt
1 heaped tbs raw sugar
3 tbs kimchi chili powder (gochu garu)
1 tbs plum syrup (meshil cheong)
1 tbs salted krill (se-u jeot)
1 tbs minced garlic
2 tbs glutinous rice thickener**
2 tsp fish sauce
* Korean radish is a very plump version of daikon. Daikon can be substituted if Korean radish is not available.
** See introduction for this recipe.
1. Peel radish and then remove the leaf end.
2. Slice radish into 2.5 cm (1 in.) rounds, and then into 2.5 cm (1 in.) cubes.
3. Move radish cubes to a mixing bowl. Add 1 heaped tbs coarse kimchi sea salt and 1 tbs raw sugar. Mix and leave to sit for 1/2 hr.
4. After 1/2 hr, pour liquid off and drain radish cubes in a colander for approx 10 minutes. DO NOT RINSE OR WASH.
5. Return cubes to the mixing bowl and add 3 tbs chili powder. Mix well.
6. Add 1 tbs salted krill, 2 tsp fish sauce, 1 tbs plum syrup, 1 tbs minced garlic. Mix well.
7. Add 2 tbs glutinous rice thickener. Mix well, until all the radish is glossy.
8. Move to a storage container (approx 2.3 L or 1/2 gal.). Leave to sit, covered, at room temperature for 1-3 days (shorter in spring-summer, longer in autumn-winter) until a fermentation can be smelled and tasted in the radish. Liquid will also begin to accumulate in the container.
9. When radish smells and tastes fermented, refrigerate and enjoy!
Ggakdugi is an excellent side dish to serve with savoury meals, grilled fish and chicken. I enjoy it by itself with cooked rice, or even as a side dish with omelette or scrambled eggs for breakfast! Ggakdugi will continue to ferment in the fridge, yellowing as it ages and increasing in fermentation funk factor. It can be kept, refrigerated, for 4-6 months but ours never lasts that long!
Try it today!