Freshly made kimchi is really good as the vegetables are nice and crunchy. I prefer my kimchi fresh but some people like it fermented. Store bought kimchi tends to be more fermented as it has been in the bottle for a while. I normally use up all my fermented kimchi in Kimchi Jjigae (spicy kimchi soup with tofu).

Kkakdugi is not as easily available in stores as poggi kimchi (nappa cabbage kimchi). I came across this recipe from the cookbook Discovering Korean Cuisine . There are several types of kimchi recipes in there. To date, I have tried 3, poggi kimchi, oi kimchi (cucumber kimchi) and kkakdugi. It is all very good. I keep going back to the kkakdugi recipe as I like the crunchy texture of the Korean radish. The recipe below is adapted from the cookbook.

Korean radish is oval in shape with a green tip. It has a firm, crunchy texture similar to that of daikon.

Kkakdugi (Radish Kimchi)
1 medium sized (about 2 lbs) Korean radish
5 Chinese chives, trimmed and cut into 1½” pieces
½ tsp sugar
2 tbsp coarse salt

For the sauce
⅓ cup red pepper powder
¼ cup sweet rice paste
1 tbsp ground salted shrimp or fish sauce
2 tbsp minced garlic
½ tsp minced ginger
¼ cup water

Peel radish and cut into ¾” cubes. Put in a large bowl, sprinkled with salt and sugar. Mix well and leave at room temperature for about 4 hours.

In a small pot, add ½ cup water with 2 tbsp glutinous rice flour. Keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.

Mix all sauce ingredients in a separate bowl. Drain radish. Pour sauce over radish and mix well. Add Chinese chives and continue to mix until well combined.

Store in container with a tight lid. Refrigerate.

Kkakdugi can be eaten right away or allowed to ferment in the jar. It can be kept up to 4 weeks in the fridge.

Enjoy…..and have a wonderful day!