Daikon Kimchi Recipes

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KKAKDUGI (KOREAN RADISH KIMCHI)



Kkakdugi (Korean Radish Kimchi) image

Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your fridge. The longer you wait, the more sour and developed the flavor becomes. Yummy!

Provided by jaenipo

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P21DT5h22m

Yield 30

Number Of Ingredients 8

2 daikon radishes, cubed
6 tablespoons kosher salt
5 tablespoons Korean red pepper paste (gochujang)
3 tablespoons minced fresh ginger
2 ⅔ tablespoons Korean red pepper powder (gochukaro)
2 tablespoons fish sauce
7 teaspoons white sugar
6 cloves garlic, minced

Steps:

  • 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.

Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1342.8 mg, Sugar 1.6 g

KIMCHI WITH DAIKON RADISH



Kimchi With Daikon Radish image

I've recently come to realize how much I love kimchi on hamburgers, so I decided to put a recipe together. This is a combination of many, many other recipes. Feel free to reduce the pepper flakes by half if you want a less spicy kimchi: this mix is hot!

Provided by Late Night Gourmet

Categories     Korean

Time 1h30m

Yield 30 serving(s)

Number Of Ingredients 12

1 lb daikon radish, peeled
4 ounces cabbage, shredded
2 ounces carrots, peeled
2 ounces gingerroot, peeled and grated
2 garlic cloves, grated
1 ounce green onion
5 tablespoons kosher salt
1 teaspoon crushed red pepper flakes (or Korean chili flakes)
3 anchovy fillets, finely chopped
1 ounce fish sauce
2 ounces rice vinegar
1 teaspoon sugar

Steps:

  • After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
  • Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
  • While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
  • Drain vegetables using a sieve set over a bowl, reserving brined juices.
  • Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
  • Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.

Nutrition Facts : Calories 8.1, Fat 0.1, Cholesterol 0.3, Sodium 1206.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 0.3

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