YAKULT IN RADISH KIMCHI (Kkakdugi)

Serves 1
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Directions

  1. 1Peel the Korean radish.
  2. 2Cut the radish into cubes.
  3. 3Transfer the cubed radish into a mixing bowl.
  4. 4Sprinkle gochugaru over the radish.
  5. 5Add coarse sea salt to the radish.
  6. 6Mix the radish, gochugaru, and salt until the radish turns red.
  7. 7Chop an onion.
  8. 8Add the chopped onion to a food processor.
  9. 9Pour anchovy stock water into the food processor.
  10. 10Add sugar to the food processor.
  11. 11Add garlic cloves to the food processor.
  12. 12Add fermented salted shrimp to the food processor.
  13. 13Add anchovy sauce to the food processor.
  14. 14Add coarse sea salt to the food processor.
  15. 15Blend all paste ingredients together until smooth.
  16. 16Add the blended paste to the mixing bowl with the radish.
  17. 17Mix the radish and paste thoroughly.
  18. 18Pour two bottles of Yakult into the mixture.
  19. 19Add chopped chives to the mixture.
  20. 20Mix until the mixture becomes more watery.
  21. 21Transfer the radish kimchi into a container.
  22. 22Leave the kimchi at room temperature for 2 days to ferment.
  23. 23Store the fermented kimchi in the fridge for 1-2 days.
  24. 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.