Mild Radish Kimchi (Kkakdugi)
A vibrant, tangy, and subtly spicy radish kimchi, perfect for enhancing any meal. This recipe is tailored to be mild and balanced, ensuring a delightful flavor without overwhelming heat.
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Calories
75
Skill Level
Intermediate
Servings
2
Prep
30 mins
Cook
5 mins
Total
35 mins
Calories
75
Skill
Intermediate
Servings
2 servings
Instructions
- 01In a large bowl, combine the diced radish with coarse sea salt.Ensure the radish is evenly coated.Let it sit for 30-45 minutes until the radish softens slightly.This process helps to draw out excess moisture and tenderize the radish, creating a better texture for the kimchi.
- 02Drain the radish thoroughly, discarding the liquid.Do not rinse the radish, as this will wash away the salt that is essential for the fermentation process.
- 03In a small saucepan, whisk together the glutinous rice flour and water until smooth.This prevents lumps from forming during cooking.Heat over medium-low, stirring constantly, until the mixture thickens into a translucent paste.This usually takes about 3-5 minutes.The rice flour paste acts as a binder and adds a subtle sweetness to the kimchi.
- 04Remove the rice flour paste from heat and let it cool completely.Cooling the paste prevents it from cooking the other ingredients when combined.
- 05In a separate large bowl, combine the cooled glutinous rice flour paste, minced garlic, grated ginger, mild gochugaru, granulated sugar, and chopped green onions.Mix well to form a uniform paste.This is the base of your kimchi flavor, so ensure all ingredients are well incorporated.
- 06Add the drained, brined radish cubes to the seasoning mixture.Using gloved hands, gently massage the radish and paste together until every piece of radish is evenly coated.Massaging helps to break down the radish further and ensures even distribution of flavor.
- 07Pack the kimchi tightly into a clean, airtight container, pressing down to remove any air pockets.This helps to create an anaerobic environment, which is essential for proper fermentation.
- 08Leave the kimchi at room temperature for 1-2 days to ferment (taste daily to achieve your desired level of sourness).The warmer the room, the faster it will ferment.Once fermented to your liking, transfer the container to the refrigerator, where it will continue to slowly ferment and can be stored for up to 2-3 weeks.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2-3 weeks. The kimchi will continue to ferment and become more sour over time.
Why This Recipe Works
This recipe works because it balances the key elements of kimchi: saltiness, spiciness, tanginess, and umami. The brining process tenderizes the radish and draws out excess moisture, while the glutinous rice flour paste adds body and a subtle sweetness. The fermentation process creates the characteristic sour flavor and beneficial probiotics.
Common Mistakes to Avoid
- Not salting the radish properly, which can result in a watery kimchi.
- Using too much or too little gochugaru, which can affect the spiciness.
- Not packing the kimchi tightly enough, which can lead to mold growth.
- Fermenting for too long or not long enough, which can affect the sourness.
Nutritional Information
Serving Size
Approximately 1/2 cup
Calories
75 kcal
Protein
2g
Fat
0.5g
Saturated Fat
0g
Carbohydrates
15g
Fiber
3g
Sugar
5g
Sodium
500mg
Macronutrient Distribution
Values are estimated based on typical ingredients and serving sizes. AI can produce inaccurate values.
Dietary Information
Dietary Tags
Contains Allergens
Additional Notes
- For a spicier kimchi, increase the amount of gochugaru.
- If you don't have glutinous rice flour, you can use regular rice flour or a slurry of cornstarch and water as a substitute.
- Adjust the fermentation time based on your taste preference and room temperature.