PRODUCTION INFO
Spicy Kimchi of Korean White Radish
One of the most common Kimchi in Korea with big Korean radish or Asian white radish in cubical cut, in Korean, 깍둑썰기 : [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
무 : Korean White Radish
– Scrub skin / peel off damaged skin
– Cubical cut 15~20mm size
Additional Vegetables for Kimchiso
무청 : Radish Leaves (optional)
– Tender inner leaves
– Cut 15~25mm long
쪽파 : 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
천일염 : Sea Salt
/ 암염 : Rock Salt
다시마 : Sea Kelp / Devil’s Apron
국간장 : Korean Soy Sauce
/ 된장 : Doenjang
쌀밥 / 쌀가루 : Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
고추가루 : Dried Chili Powder
– Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
– Good quality : shiny and vivid red color
배 : Asian Pear
– Use ground pear for sweetness
양파 : White Onion
– Use ground onion
홍고추 : Red Chili
– Use ground fresh red chili
생강 : Ginger
– Use ground ginger
마늘 : Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Non-Vegan Option
액젓 : Fish Sauce
(anchovy / shrimp)
Making of Spicy Kakduki
