Korean radish kimchi is called Kakdugi. It’s a side dish enjoying with any meal. It’s tastier and crunchier than kimchi with the same health benefits especially for digestive aid and promotes overall wellness. It’s a natural probiotic. Kakdugi is simpler to prepared and ferment it in just two days and ready to serve.
1 Kg (2.5 lbs) Radish (chopped cube)
4 stalks Green Onion (an inch length cut)
2 Tbsp Minced Garlic
1 Tbsp Mince Ginger
1-4 Tbsp Chilli Flakes or Powder (more hot more chilli)
1 Tbsp Caraway
2 Tbsp Salt
2 Tbsp Sugar
3 Tbsp of Fish Sauce or Soy Sauce
First mix cut radish with salt and sugar well. Leave it for 30 minutes. Then strain the salt water out. Don’t throw away. Reuse it later on. Mix all spices like chilli powder, garlic, ginger, caraway and green onion. Then add fish or soy sauce and salt water and mix well together. Then stuff into a glass jar or plastic container. Leave it for 36-48 hours and ready to serve. After each use, please put in the refrigerator so it won’t ferment fast. Usually I eat this Kakdugi once or twice a day with meal and it improves my digestion and I am more energetic. I hope you will enjoy it too.