YAKULT IN RADISH KIMCHI (Kkakdugi)
Serves 1
Directions
- 1Peel the Korean radish.
- 2Cut the radish into cubes.
- 3Transfer the cubed radish into a mixing bowl.
- 4Sprinkle gochugaru over the radish.
- 5Add coarse sea salt to the radish.
- 6Mix the radish, gochugaru, and salt until the radish turns red.
- 7Chop an onion.
- 8Add the chopped onion to a food processor.
- 9Pour anchovy stock water into the food processor.
- 10Add sugar to the food processor.
- 11Add garlic cloves to the food processor.
- 12Add fermented salted shrimp to the food processor.
- 13Add anchovy sauce to the food processor.
- 14Add coarse sea salt to the food processor.
- 15Blend all paste ingredients together until smooth.
- 16Add the blended paste to the mixing bowl with the radish.
- 17Mix the radish and paste thoroughly.
- 18Pour two bottles of Yakult into the mixture.
- 19Add chopped chives to the mixture.
- 20Mix until the mixture becomes more watery.
- 21Transfer the radish kimchi into a container.
- 22Leave the kimchi at room temperature for 2 days to ferment.
- 23Store the fermented kimchi in the fridge for 1-2 days.
- 24Take the kimchi out of the fridge and it's ready to serve.
Ingredients
- 1 Korean radish
- 4 tbsp gochugaru (Korean red pepper flakes)
- 4 tbsp coarse sea salt
- 1 small onion
- 100 ml anchovy stock water
- 2 tbsp sugar
- 7 garlic cloves
- 6 tbsp fermented salted shrimp
- 2 tbsp anchovy sauce
- 2 tbsp coarse sea salt
- 2 bottles yakult
- 1 chopped chives (or spring onion)
- 2 T MSG
Equipment
knifechopping boardmixing bowlfood processorcontainerchopsticks
Tips
- The fermentation time will vary based on the season and location; look for micro bubbles and a warm sour smell as indicators it's ready for the fridge.
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