Korean Food: Radish Kimchi (깍두기)

Korean radish kimchi (kkak-do-gi=깍두기) is one type of Kimchi made with Korean radish. Serve this kimchi with rice, soup and other Korean side dishes.

* I only tried Korean fish sauce to make kimchi, so I recommend you to use Korean fish sauce. Other types of fish sauce might work. If you try another type, let me know the results.
* If you don't have sweet rice flour, you can use normal flour instead, but sweet rice flour is definitely better than normal flour for kimchi.
* Leave the kimchi outside for a day after you make it, then put it in the refrigerator for several days before you serve it. (at least 5 days, depending on your refrigerator temperature.)

I hope you like this. If you have any question please let me know. !!! :)

Songs for this Video:
Artist: 코요테 (Koyote)
Title: 1. 상상 / 2. 해피바이러스

Category:

Howto & Style

Tags:

• Korean
• Cooking
• 깍두기
• radish
• kimchi
• daikon
• kkak-do-gi

[5864dragon]

this is my favorite kimchi...when is it ready to eat after you make it???does it take a day or two to taste better?thank you so much for this video

[aeriskitchen]

@5864dragon

radish kimchi takes time to be fermented.. maybe between 1 to 2 weeks..it will be fermented..

[MsJoute]

IF I DON'T HAVE FISH SAUCE WAT CAN I USE???

[aeriskitchen]

@MsJoute

Use salt instead.. adjust the saltness with your taste. You can add a little bit of water to give a right texture for the sauce.

[mythicaldevouress]

glad to know how to make rice paste but would you pls post a traditional way? by traditional - i mean = the old fashioned way = painstaking but safe .. FYI: ANYTHING YOU PLACE IN THE MICROWAVE BECOMES CANCEROGENIC so I dont use it . .. I hope you get to post a reply :) thank you

[aeriskitchen]

@mythicaldevouress

You can just boil the paste in the pan instead of cooking in the microwave.. that's it ;) keep stir it ..and when it starts to bubble.. it is done. thanks :)

[nbo345]

@mythicaldevouress then you cook the rice for another 20-25 mins =)

[nbo345]

@mythicaldevouress : Whenever my Mom make fermented greens, she would use the thick rice liquid you get when you cook rice in a steamer. 1.) You put the rice into a steamer and let it cook for about 20 mins (until the rice is half cooked) 2.) Put the rice into a a big bowl and pour boiling water over it (lightly stir so you don't break the rice) (let the rice sit for ~3 mins or until it is semi-soft)

[TheDinoBean]

This came out exactly like the Korean restaurant here. Thank you soo much for posting this! I am addicted to this stuff!

[inuyashaspet]

you have a wonderful voice

[diepthanhthe]

alot of work! thumbs up!