Korean radish kimchi, known as kkak ttugi or ggak du gi, is a great side-dish full of hot flavour. Radish is good for digestion. You can prepare radish kimchi in large quantity and keep it in a refrigerator for a few weeks.
This recipe is similar to the cabbage kimchi recipe I posted earlier.
- 1 medium-size Korean radish
- 1 medium size onion, chopped
- 4-5 cloves of garlic, chopped
- Small piece of ginger, chopped
- 3-4 strips spring onion, cut into small pieces
- Salt, a lot
- About 4-5 tablespoons Korean red pepper powder.
- 1 and 1/2 cup water
- 2-3 tbsp flour
- 4 tablespoon fish sauce
- 2 tablespoon sugar
Preparing the radish:
- Peel off the radish skin.
- Cut the radish in half-inch cubes. Wash the radish in cold water.
- Sprinkle good amount of salt. This will release excess water from the radish.
- Leave it aside for 3-4 hours.
- After 3-4 hours, again wash the radish with cold water. Drain out the water using a strainer and leave it there for few minutes.
Preparing the paste:
- Put onion, ginger and garlic in a food processor or blender to make a paste.
- In a cold water, add flour and mix it well so that the lumps are not formed. Put it in a medium heat, stirring it continuously until it forms a thick paste.
- Add sugar, fish sauce, "onion, ginger and garlic paste", Korean red pepper powder and mix it well until it forms a smooth red paste.
- Wear gloves on both hands as the mixing process gets a bit messy.
- Put radish in a large container. Pour the paste and mix it well with the radish.
- Add spring onion and mix well. Your radish kimchi is ready.
- Put the kimchi in a air-tight container and seal it properly.
- If you like a sour taste, you can ferment it for a day or two in a cool place.
- Preserve the kimchi in a refrigerator.