Name: Kkakdugi (daikon kimchi)
Prep time: 35 min
Total time: 35 min
Ingredients: 1 large daikon (about 1.2kg); 1 tablespoon salt; 1 tablespoon caster sugar; 5 clove garlic, crushed; 2 teaspoon finely grated ginger; 1 spring onion, finely sliced; 1/3 cup korean red pepper flakes; 1/3 clove fish sauce (thai fish sauce will do if you can’t find korean)

Kkakdugi (daikon kimchi)

All Korean meals must feature kimchi. The most ubiquitous type is cabbage, but other ingredients, like daikon, cucumber and dried squid given the kimchi treatment create a harmonious but pungent taste.

Makes 750 Millilitre

Prep

35M

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Ingredients

1 large daikon (about 1.2kg)

1 tablespoon salt

1 tablespoon caster sugar

5 clove garlic, crushed

2 teaspoon finely grated ginger

1 spring onion, finely sliced

1/3 cup korean red pepper flakes

1/3 clove fish sauce (thai fish sauce will do if you can’t find korean)

Method

1.Peel and wash daikon, slice stem-end off and discard. Cut daikon into 1-inch cubes and place in a large bowl. Stir through the salt and sugar and set aside for 30 minutes, then drain. Keep the liquid from the bowl.

2.Stir the rest of the ingredients, plus ¼ cup of the drained juice into the daikon pieces. Pack the kimchi into sterile jars, pushing it down to compress as much as possible before screwing the lid on.

3.Leave the jars of kimchi in a cool, dark place for 48 hours to allow fermentation to kick in. The fermented kimchi can then be eaten or stored in the fridge, where it will continue to ferment slowly and develop a more harmonious flavour.

You can also julienne the daikon: cut thin discs and then cut these into very thin matchsticks. This makes a kimchi that is perfect for stuffing into lettuce cups and burgers. Check labels if eating gluten-free.
Note

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Ingredients

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