This week I've tried using a new kimchi recipe book and have found it to be far superior to my old kimchi bible. What a revelation! I now realize that much of frustration regarding recipes that were "good but not quite right" has been due to recipe inaccuracies in the latter. Very frustrating, but at the same time very exciting to be moving along now.
I found the following recipe for kkaktugi (깍두기 - cubed radish kimchi) to be just the recipe I've been hunting for. The taste of the kkaktugi was light and refreshing without being overly salty or sour.
1. To make the kkaktugi, I first filled a big glass bowl with cool water. (Don't use a metallic bowl because it's reactive.) I then tossed in a fistfull of sea salt and created a salt brine. (Don't use table salt -- the kimchi will go bad.)
2. Next, I cubed a large daikon. (Ideally, use a Korean radish, but a Japanese daikon will do fine.) The cubes were then placed into the salt brine for twenty minutes.
3. Meanwhile, I created the seasoning by combining 1/2 bulb of garlic (finely grated, so much so that it's mushy), 1 small knob of ginger (also finely grated), about 7-8 tsp of Korean anchovy sauce (ideally use salted and fermented small shrimps but fish sauce will do), 1.5 tsp sugar, 3 tsp chili pepper flakes, and 1/2 bunch of green onions (sliced into 1 inch, skinny lengths). Set aside.
4. After 20 mins, I removed the radish cubes from their brine. I then rinsed them very briefly with water and drained. Next I placed the cubes into bowl and "colored" them with 2 tsp of chili pepper powder.
5. After the cubes had been "colored," I added the seasoning and mixed everything with my hands. Don't be afraid to get dirty -- it's fun!
6. Last step: I placed the kkaktugi into a sealed glass container and allowed them to ferment, unrefrigerated at room temperature, for 40 hours. After this time had elapsed, I placed into the refrigerator. This last step allows the kimchi to properly alter its chemical makeup and the flavor will become zesty and mature.
I think I have found the perfect kkaktugi recipe and I'm so happy now!
Comments
I think it's great man that you have more than one kimchi book! I own not even one ;)
Posted by: Jeff | September 7, 2006 06:25 PM
Hey evil jungle prince... been a fan of your site for awhile. love the recipes and pics!
Posted by: Bee | September 7, 2006 09:18 PM
Are you left or right handed? How did you take that picture of your right hand? Just wondering...
Posted by: The big H | September 8, 2006 01:12 AM
Jeff: and I am really jonesing for a new 2-volume set that just came out called 'Kimchi, Thousands Years.' Me want!
Bee: What an honor, thank you for visiting!! I love your site too.
Big H: I'm right handed but I often take pics with my left hand -- this is one such instance. Very hand when the other hand is covered with goo.
Posted by: Evil Jonny | September 10, 2006 08:52 AM
Hi,
Just wondering...I've tried making the Kaktugi but made the mistake of oversalting (i.e. left it in salt for like 3 hours) and now it's like horribly salty. Do you know if there's anything else I can do with it before I dump it in the rubbish chute? Cos it's hopelessly inedible!
sarah.
Posted by: Sunshinesarah | December 8, 2006 07:19 AM
Hi Sarah: did you rinse the cubes afterwards? This is important. Perhaps you can save the kkaktugi by not adding any fish sauce, or adding a little bit of sugar to the mixture?
Posted by: Evil J | December 9, 2006 07:30 AM
I found your page from askmetafilter. I was going to ask how to make great kimchi at home, and I see you have kakdugi too, my favourite. Your pics look great. I will succeed, once I purchase the fishy sauce. I am salivating looking at the perfect pepper sauce on your kimchi. Yow.
Posted by: Listener | December 29, 2006 10:16 PM
I came across your site today and I'm so amazed! I'm Korean, but haven't thought about making kkaktugi or kimchi myself. - Always thought those are only for MOMs! This made me want to try out making kimchies!
I love your other ethnic flavors as well. - I have a Greek co-worker and now we can visit a same site for inspiration for our own native dishes! :)
Thank you very much!!
Posted by: Yun | January 29, 2007 04:25 PM
Thanks Yun for your kind comments. No way man, kimchi-makin' shouldn't be the sole domain of moms -- it's too fun! :-) Let me know how yours turns out.
Posted by: Evil J | January 29, 2007 05:41 PM
I made a batch of kkakdugi today after being inspired by your site and delicious looking pictures! Wow, everything looks so great and I can't wait to try some more recipes. Thank you!
By the way, I use the rice flour mixture because that's what my mom has always done. I think it gives the "marinade" a little bit more body.
Posted by: Jean | July 8, 2007 03:30 PM
Jean: sounds tasty. I noticed most restaurant kimchi uses the rice flour -- I'll try that next time.
Posted by: Evil J | July 8, 2007 04:18 PM
Your radish kimchi is the most beautiful I have ever seen.
Posted by: sm | January 22, 2008 09:25 AM
Hihi! Found your site a few days ago and drooled on so many of the pics! Couldn't resist trying to make the kimchi daikon. I have never made any kind of kimchi before so this was my first try.
I made the batch of kimchi daikon last night and put the finished product in three mason jars. This morning I looked and saw that the radish rendered quite a bit of liquid. Is that normal?
Also, after 40 hours, I will put the mason jars in the fridge. After how much time in the fridge, can I start eating the finished product?
How will I know if it fermented properly? I guess it will be done by the taste? Sorry for all these questions, I am still trying to learn. Thanks!
BTW, thanks for a great site. I look forward to trying more of your recipes!
Posted by: Wakkun | February 12, 2008 09:46 AM
Hi, I need your advice on making kimchi. I made radish kimchi a few days ago, but to my disappointment, it had a bitter taste. I'm pretty sure it's not the radish. Do you know whether the red pepper powder can cause this? Am I using the wrong type? I got it from a Korean grocery store.
Posted by: KimchiLover | March 9, 2008 06:19 PM