Vegan Kkakdugi (Radish Kimchi)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash the daikon radish thoroughly, then peel and cut it into uniform 1-inch (2.5 cm) cubes.

   Ongeveer 5 min

   Tip van de kok: Uniform cubes ensure even salting and fermentation. Aim for pieces that are easy to pick up with chopsticks.

2. 2

   Place the cubed daikon radish in a large mixing bowl and sprinkle evenly with sea salt.

   Ongeveer 1 min

3. 3

   Toss the radish cubes vigorously to ensure every piece is coated with salt, then let them sit at room temperature for 30 to 60 minutes to draw out moisture.

   Ongeveer 30 min

   Tip van de kok: The radish will become slightly pliable and release a significant amount of water, which is crucial for achieving the desired crunchy texture.

4. 4

   While the radish is salting, prepare the rice porridge: In a small saucepan, whisk together the rice flour and cold water until completely smooth, ensuring no lumps remain.

   Ongeveer 2 min

   Tip van de kok: Starting with cold water helps prevent lumps from forming in the porridge.

5. 5

   Cook the rice flour mixture over medium heat, stirring continuously with a whisk or spatula, until it thickens into a translucent, glue-like paste, which should take about 2-3 minutes.

   Ongeveer 3 min

   Tip van de kok: Do not stop stirring, as the porridge can easily stick to the bottom and burn. It should be thick enough to coat the back of a spoon.

6. 6

   Remove the rice porridge from the heat and allow it to cool completely to room temperature.

   Ongeveer 10 min

   Tip van de kok: You can speed up the cooling process by placing the saucepan in an ice bath, stirring occasionally, or by spreading the porridge thinly on a plate.

7. 7

   In a separate medium bowl, combine the cooled rice porridge with the gochugaru, minced garlic, grated ginger, finely chopped scallions, and cane sugar.

   Ongeveer 2 min

   Tip van de kok: Adjust the amount of gochugaru to your spice preference; for a milder kimchi, use less.

8. 8

   Mix all the seasoning paste ingredients thoroughly with a spoon or spatula until a uniform, vibrant red paste forms.

   Ongeveer 1 min

   Tip van de kok: Ensure all ingredients are well incorporated for an even flavor distribution throughout the kimchi.

9. 9

   Drain the salted radish, discarding all the released liquid, but do not rinse the radish.

   Ongeveer 1 min

   Tip van de kok: Draining is essential to remove excess water, but rinsing would wash away the beneficial salt that aids in fermentation and flavor.

10. 10

    Add the drained radish cubes to the bowl containing the prepared seasoning paste.

    Ongeveer 1 min

11. 11

    Wearing clean kitchen gloves, thoroughly mix the radish with the paste, ensuring every single piece of radish is evenly coated with the vibrant red seasoning.

    Ongeveer 2 min

    Tip van de kok: Gloves are highly recommended to protect your hands from the capsaicin in the gochugaru and prevent staining.

12. 12

    Transfer the kkakdugi into a clean, airtight fermentation container or jar, pressing down firmly to remove any air pockets.

    Ongeveer 1 min

    Tip van de kok: Leave about 1 inch (2.5 cm) of headspace at the top of the container, as the kimchi will expand and produce gas during fermentation.

13. 13

    Allow the kkakdugi to ferment at room temperature (ideally 68-72°F / 20-22°C) for 1 to 2 days, depending on your desired level of sourness and the ambient temperature.

    Ongeveer 8 uur

    Tip van de kok: Taste a small piece daily after 24 hours. When it reaches a pleasant sourness and has a slight fizz, it's ready for refrigeration.

14. 14

    Once fermented to your liking, transfer the kkakdugi to the refrigerator to slow down the fermentation process.

    Tip van de kok: The kimchi will continue to ferment slowly in the refrigerator, developing deeper flavors over time.