Twitter
Travel Eats

Entries in Korean (1)

Monday
Nov282011

Nothing Says Christmas Like Kimchi

It's even red and green.  This is my favorite type of kimchi--cubed radish or kkakdugi.  Recipe from my favorite ajumma, Maangchi.  I like my kimchi a little sour so this will ferment a bit before I pop it in the refrigerator.  Make sure you don't snug the lid down too tightly at first or you could crack your jars during the fermentation.

Kkakdugi

2 lb daikon, peeled and cubed

1 TBS kosher salt

1 TBS sugar, or a little more if you like your kkakdugi sweeter

Toss this together with radish cubes and allow to sit for about 30 minutes.  Drain and reserve liquid.

3 scallions, white and green parts thinly sliced

3 cloves garlic, minced

2 tsp grated ginger (go on, buy the ginger grater, you don't even need to peel the ginger)

2 TBS fish sauce

2 TBS radish water

1/3 cup Korean red pepper flakes

Mix all together.  Put in very clean jars.  Let sit for a little bit if you want--you will see little bubbles as it begins to ferment, then refrigerate.  Or refrigerate immediately if you are a wimp.  Just kidding.  Not really.