Kkakdugi (cubed radish kimchi)
Food&BeverageNov 22, 2013
Korean radishes taste best in the late fall. Take advantage of the radish season, and make some kkakdugi. It’s an easy and quick kimchi to make. Unlike baechu (napa cabbage) kimchi, it doesn’t require hours and hours of salting. The radishes are first cubed and salted for a short time and then mixed with the seasonings. Although you can start eating it at any time, kkakdugi needs about two weeks in the fridge to adequately develop its flavors. It only gets better with more time. We Koreans enjoy