How to make Kkakdugi (Cubed Radish Kimchi)! Alternative ingredients explained. 깍두기

By Korean Bapsang

Ingredients

Instructions

1. Scrub the radishes with a brush and scrape off stubborn dirt with a small knife. Peel only if needed.
2. Cut the radishes into discs 3/4 to 1 inch thick, then cut each disc into 3/4 to 1 inch cubes and put them in a large bowl.
3. Sprinkle the coarse sea salt over the radish cubes and toss to coat. Let sit about 1 hour, turning them once or twice, until slightly softened and some liquid has been released.
4. Drain the radishes in a colander and discard the liquid. Do not rinse.
5. Return the radishes to the bowl. Add the gochugaru and rub it into the radishes by hand (wear kitchen gloves). Add the remaining seasonings and mix well.
6. Taste a little of the seasoning; it should be slightly too salty to eat plain. Add more salt if needed. Gently toss in the scallions.
7. Pack into an airtight container or jar, pressing down firmly to remove air pockets. Leave at room temperature for 2 to 3 days, depending on room temperature and how ripe you want it.
8. Refrigerate. It tastes best after 1 to 2 weeks and keeps its flavor and texture for several weeks.

Summarized from Korean Bapsang's video. Watch it for the details.

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