PRODUCTION INFO
Spicy Kimchi of Korean White Radish
Shop Link : https://shop.himalkimchi.com/product/kakduki/
One of the most common Kimchi in Korea with big Korean radish or Asian white radish in cubical cut, in Korean, ๊น๋์ฐ๊ธฐ : [kakduk-seolgi]
Simple mixture without any additional veggies in Kimchiso is simply nice. However, mix with fresh radish leaves or some chopped spring onion can give extra taste and flavor.
Ingredients
Main Material
๋ฌด : Korean White Radish
– Scrub skin / peel off damaged skin
– Cubical cut 15~20mm size
Additional Vegetables for Kimchiso
๋ฌด์ฒญ : Radish Leaves (optional)
– Tender inner leaves
– Cut 15~25mm long
์ชฝํ : Spring Onion (optional)
– Thin one, cut leaf and root 5~6mm long
– Thick root, split in half or quarter first
Materials for Mixing Sauce of Kimchiso
์ฒ์ผ์ผ : Sea Salt
/ ์์ผ : Rock Salt
๋ค์๋ง : Sea Kelp / Devil’s Apron
๊ตญ๊ฐ์ฅ : Korean Soy Sauce
/ ๋์ฅ : Doenjang
์๋ฐฅ / ์๊ฐ๋ฃจ : Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
๊ณ ์ถ๊ฐ๋ฃจ : Dried Chili Powder
– Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
– Good quality : shiny and vivid red color
๋ฐฐ : Asian Pear
– Use ground pear for sweetness
์ํ : White Onion
– Use ground onion
ํ๊ณ ์ถ : Red Chili
– Use ground fresh red chili
์๊ฐ : Ginger
– Use ground ginger
๋ง๋ : Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Non-Vegan Option
์ก์ : Fish Sauce
(anchovy / shrimp)
Making of Spicy Kakduki
