Radish Kimchi

Halmi's Kkakdugi 깍두기 (Cubed Radish Kimchi)

Kkakdugi is the kimchi you make when you don't have a whole afternoon. One radish, one bowl, one jar. The juk (rice porridge) is the trick. It gives the seasoning a body so it clings to the cube instead of sliding off, so don’t skip it!

The Ingredients

• 1 large mu (Korean radish), about 3 lbs / 1.4 kg. Firm, heavy for its size, no soft spots. If it's got the green shoulders, even better.

• 1½ tbsp coarse sea salt

• 1 tbsp sugar

• 70g gochugaru (Korean chili powder / 고추가루), about ¾ cup

• 45g fish sauce, about 3 tbsp

• 4 cloves minced garlic + 1 tsp minced ginger

• 4 green onions, cut into 1-inch pieces

• 1 tbsp mullyeot (starch syrup). Honey works if you're not near an Asian grocery.

• Optional: 1 tsp MSG (optional, but encouraged)

• Juk (rice porridge): ¾ cup cold water + 1½ tbsp chapssal-garu (sweet rice flour)

Halmi's Method

1. The Cube
   Peel the radish. Cut into 1-inch cubes. Don't fuss over perfect. Halmi doesn't. Uneven cubes ferment at slightly different speeds and that's a feature.

2. The Salt
   Toss the cubes with the salt and sugar. Let them sit 30–40 minutes. Water will pool at the bottom. Drain it, but don't rinse. That water is seasoning and you'll want a spoonful later.

3. The Juk
   Whisk the water and sweet rice flour in a small pot over medium heat. Keep whisking. In a few minutes it thickens into a loose porridge. That's the body of the seasoning. Take it off the heat and let it cool all the way. Warm juk cooks the garlic and you lose the bite.

4. Temper the Seasoning
   In a large bowl, mix the cooled juk, gochugaru, fish sauce, garlic, ginger, and mullyeot. Stir until it's one red paste. Too thick? Loosen with a spoonful of the radish water. Taste. Adjust salt. Add MSG if you're leaning into the joy.

5. The Coat
   Add the radish and green onions. Mix with your hands. Gloves, unless you like red fingers for a day. Every cube should be red on every side.

6. The Wait
   Pack it into a clean jar. Press down so there's no air. Lid on loose. One day on the counter, then into the fridge. Good at day 3. Great at day 7. Halmi eats it at day 1 and doesn't apologize.

7. Enjoy!!!

Halmi's Tips

• The radish will keep releasing water in the jar. That's normal. That's the brine. Don't pour it off.

• If it's not fermenting after two days, your kitchen is cold. Give it one more day out.

• Kkakdugi juice on rice is a meal. Nobody has to know.

That's the whole recipe! Please share it with your family and friends.

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