[chopping]
Hello everybody! Today we are going
to make "kkakdugi." Kkakdugi is kimchi
made with radish, cubed.
Actually, a long time ago I posted kimchi
recipe with kkakdugi - here.
At that time, kimchi napa cabbage and radish
kimchi together, so it's difficult for you to follow the exact measurement.
So today I'm going to give you
real exact measurement to make delicious kkakdugi.
Radish, Korean grocery store, you can get this. Very heavy and large.
And then, let's peel the skin.
And then I'm going to rinse in cold water.
Now we are going to
cut this into cubes.
[chopping]
We have many wheels!
Let's cut this into cubes.
This way...
Kosher salt
2 tablespoon. One...
Two.
And sugar. Sugar two tablespoons.
Mix this evenly!
And then let it sit.
Every ten minutes, turn it over like this.
Lots of water. You know, the water drawn out from this
radish. I'm going to pour this juice here.
We are going to use this juice soon.
Let's season this kkakdugi. Very easy. So I'm going to - around two
tablespoons of minced garlic.
[chopping]
Garlic. We add this here.
Four stalks of green onion.
[chopping]
Ginger...
Now we are going to mix with hot pepper flakes and fish sauce.
Hot pepper flakes...
two third cup. Fish sauce quarter cup.
If you are vegetarian
instead of fish sauce, use soy sauce.
Leftover juice, one third cup.
Mix altogether.
So..
our kkakdugi is more and more red, and smells
so good, delicious.
Delicious! Ok when you transfer this
kkakdugi into a glass jar, always
you have to press down like this. Press press press!
No more air.
This guy also press.
Now clean up.
Close the lid like this.
Keep this at the room temperature
until it starts fermenting. It may take one day or two days.
I'm going to taste
my kkadugi with "kongnamulguk," soybean sprout soup.
Let's taste kkakdugi...
Mmmm!
Crunchy! Awesome!
Crunch, a little sour, a little sweet, like a pickle.
Enjoy this with kongnamulguk. See you next time, bye!