Recipe of Homemade Kkakdugi (Cubed Radish Kimchi)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, kkakdugi (cubed radish kimchi). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kkakdugi (Cubed Radish Kimchi) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Kkakdugi (Cubed Radish Kimchi) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have kkakdugi (cubed radish kimchi) using 12 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Kkakdugi (Cubed Radish Kimchi):

1. Take 1 large Daikon radish
2. Take 2 tbsp Salt
3. Take For the sauce:
4. Take 1 Apple
5. Make ready 2 tbsp Korean chili (finely powdered)
6. Take 3 tbsp Fermented krill (saeujeot) (or fish sauce)
7. Make ready 1 clove Finely chopped garlic
8. Get 1 tsp Minced ginger
9. Prepare 1 Japanese leek (white part)
10. Prepare 2 tbsp Sugar
11. Make ready 1/2 tbsp Salt
12. Make ready 1/2 bunch Chinese celery (or garlic chives)

Steps to make Kkakdugi (Cubed Radish Kimchi):

1. [Prep the daikon radish] Peel the daikon radish and cut into 2 cm cubes. Put in a plastic bag and mix evenly with 2 tablespoons of salt. Let sit for 1 to 2 hours. The daikon radish will release a lot of water…
2. Occasionally rub the daikon from outside the bag. Thoroughly drain the daikon in a colander (let sit for about 30 minutes. In Step 4 photo, you can see that 350 ml of water drained from the daikon on the left-hand side).
3. [Prepping the sauce] Grate the apple. Cut the Japanese leek in half lengthways first and slice thinly and diagonally. Cut the Chinese celery into 3 cm widths. Put all the sauce ingredients into a bowl and combine.
4. After the red colour from the chill is evenly distributed, add the daikon. Stir well (if your skin is sensitive, use gloves).
5. Pour the mixture into a storage container and chill in the fridge. You can eat it the following day. After 1 week to 10 days, the flavour will become well rounded. It will not be tart.
6. This photo shows two day-old kkakduki.
7. [Korean powdered chili] You can keep leftovers in the fridge to prevent discolouring.
8. [Fermented krill] You can buy bottled ones at the supermarket and freeze leftovers.
9. You can cook various dishes with it.
10. "Stir-fried Potato with Fermented Krill" - - https://cookpad.com/us/recipes/145848-potato-fermented-krill-stir-fry
11. "Pale Pink Edamame Bean Rice with Fermented Krill" - - https://cookpad.com/us/recipes/145337-pink-tinged-fermented-krill-edamame-rice
12. "Pasta Aglio e Elio with Nanohana and Fermented Krill" - - https://cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill
13. "Kimchi Hot Pot Sundubu Jjigae-style"

So that’s going to wrap this up with this exceptional food kkakdugi (cubed radish kimchi) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!