Kkakdugi || Diced Radish Kimchi, Cubed Radish Kimchi, 萝卜块辛奇, 蘿蔔塊辛奇, カクトゥギ, 깍두기 1

Kkakdugi is a popular type of Korean kimchi made with cubed radish. It’s known for its bright red color, tangy flavor, and crunchy texture.

Key Characteristics of Kkakdugi:

• Crunchy Texture: The cubed radish provides a satisfying crunch.
• Tangy Flavor: The fermentation process gives kkakdugi a tangy and slightly sweet flavor.
• Quick Fermentation: Kkakdugi ferments relatively quickly compared to other types of kimchi.

How to Make Kkakdugi:

1. Prepare the Radishes:
   • Wash and cut the radishes into cubes.
   • Salt the radishes and let them sit for a few hours to soften and draw out moisture.
   • Rinse the radishes to remove excess salt.
2. Make the Seasoning Paste:
   • Combine gochugaru (Korean chili powder), garlic, ginger, fish sauce, and sugar.
3. Mix the Ingredients:
   • Mix the cubed radishes with the seasoning paste.
4. Pack the Kimchi:
   • Pack the kimchi tightly into a jar or container.
5. Ferment:
   • Allow the kimchi to ferment at room temperature for a few days, then transfer it to the refrigerator.