Kkakdugi (Korean Radish Kimchi)
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Ingredients28 d 12 h 20 m servings 13 cals
Original recipe yields 30 servings
- Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
- Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salting ingredients. The actual amount of salt consumed will vary.
Per Serving: 13 calories; 0.1 g fat; 2.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 1343 mg sodium. Full nutrition