Name: Daikon Radish Kimchi (Kkakdugi)
Yield: Makes approximately 4 cups (1.25 kg)
Cuisine: Korean
Ingredients: 1 small apple; 2 tablespoons coarse sea salt or kosher salt; Two 1-gallon (3.75-liter) plastic zippered bags; 4 green onions (scallions), cut into 1-in (2.5-cm) lengths; 2 large daikon radishes, preferably with leaves (about 2 lbs/1.5 kg total); ½ cup (125 g) Kimchi Paste; 4 tablespoons sugar

Preparation info

Makes approximately
4 cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Daikon radish is the base for the easiest of all the kimchi we made. The daikon is cut into cubes, mixed with the slightly bitter green leaves that top the vegetable, and sprinkled with salt and sugar. In just 2 hours they are all set for the Kimchi Paste. Grated apple sweetens the spicy mixture and in 1 day the crunchy pickles are ready to eat if you can’t find daikon with the greens attached, the kimchi is equally delicious without it.