Korean Radish Kimchi: CRUNCHY & Highly ADDICTIVE! SMALL BATCH RECIPE Kkakdugi (깍두기) 🌱
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- Опубліковано 18 чер 2024
- #radishkimchi #radish #kimchi
If you love kimchi, you'll love Korean Radish Kimchi (Kkakdugi 깍두기). Kkakdugi is CRUNCHY, SPICY, and SO ADDICTIVE🥰 Traditional-AUTHENTIC Kkakdugi recipe + Kkakdugi Bibimbap. (Also includes 🌱 Vegan Kkakdugi recipe🌱) 깍두기 황금레시피 (🌱비건/채식 레시피 포함) + 깍두기 비빔밥
Kkakdugi is one of 200+ varieties of kimchi. Kkakdugi is made with Korean radish (mu 무)
🛍SHOP🌶 ESSENTIAl Kimchi Ingredients & Kitchen Gadgets here➡ amzn.to/409DCH0
🥬INGREDIENTS
Korean Radish (8 - 9 lbs.) *Japanese daikon or small round pink/red radishes (peel the skin off)
Starch Gravy/Pul/풀 (1 Cup Sweet Rice Flour, 2 Cups Water) see below for recipe *Potato Gravy - overcooked into a gravy consistency
1.25 Cups Korean Red Pepper Flakes/GoChuGaRu 고춧가루: Coarse Grind Only
2/3 Cup Korean Beef Bone Broth/사골육수/ShaGolYookSu *🌱Substitution option Dashima broth/다시마 육수 (Use 1/3 Cup for a thicker Kkakdugi paste)
1/4 Cup Fish Sauce/멸치액젓/MeolChiYekJeot *🌱Vegan 'fish' sauce (recipe at Vegan Kimchi, click here to view)
2 Tbsp Korean Plum Extract Syrup (MaesilChung 매실청) *Substitution option: Honey
1 Tbsp Salt Brined Shrimp (Saeu-Jeot 새우젓)
For Kimchi: Homemade Salt Fermented Shrimp Recipe [Saewoojeot Recipe] 새우젓 레시피
• For Kimchi: Homemade S...
1 Tbsp Brown Sugar/흑설탕
Optional Ingredient: 1 gram or 1 Individual Packet Artificial Sweetener *Substitution option: Monk Fruit sweetener, honey, or brown sugar
Salt-Brining
Approximately 1/2 Cup Brining Salt/Coarse Kosher Salt. MUST use coarse salt.
Starch Gravy
(Options: Sweet White Rice Flour or Potato. If not, All White Flour)
1 Cup Sweet Rice Flour/찹쌀가루/ChapSsalGaRu
2 Cups Water (room temperature)
MUST-HAVE VEGETABLES
4 to 5 Scallions/Green Onions/파/Pah (cut into1.5 to 2 inches in length): If you are not adding the up-grade YeolMu열무 (baby radish leaves) listed below, double the number of scallions
6 to 8 Garlic Cloves/마늘/MaNul
Fresh Ginger (2" wide slice of fresh ginger/2 thumbs wide)
1/4 Medium Size Onion (양파/YangPa)
1/4 Korean Pear (배/Bheh) - (onion and pear similar in amount) *Bosc pear. If no pear, use Fuji apple or any sweet apple
UP-GRADE VEGETABLES:
6 to 8 sprigs of YeolMu/열무 (baby radish leaves) - Baby radish greens. *Substitution option: Use the leafy greens attached to the round pink/red radishes
UP-GRADE PROTEIN
Optional: 2 Slices Fresh Squid (O-Jing-Uh 오징어)
🦑How To Take Apart Fresh Squid (오징어 손질법): pCEINNHLDO...
Timestamp
00:00 INTRO
01:50 Korean radish/substitution options, cleaning, trimming & salt-brining
12:45 Kkakdugi Paste Making & Ingredients Review
20:51 Kkakdugi Mixing, Storage & Critical Fermentation Info
26:40 Kkakdugi Bibimap recipe & Eating Show/Mukbang/먹방
⭐️Written Kkakdugi Recipe; Includes ingredient substitutions, Kkakdugi storage & fermentation info, more Kkakdugi-making tips
www.modernpepper.com/post/rad...
🙏SUBSCRIBE / modernpepper
😋BINGE WATCH Kimchi & Kimchi Dishes Recipe Playlist (includes 🥒Cucumber Kimchi/오이소박이, White/Baek Kimchi/백김치 and more)
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Please take a photo of your Kkakdugi when you make it, posted it on your social media, and TAG @ModernPepper
Helen
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kimchi, 김치, 깍두기, radish, 김장, 집밥
radish kimchi, kimchi, fried rice, kkakdugi, cook with us, recipe, korean food
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![This is what Korean Kings & Queens ate: Galbitang [Korean Beef Short Ribs Soup] 갈비탕 맛있게 끓이는법 [왕갈비탕]](http://i.ytimg.com/vi/21QZ1UhT070/mqdefault.jpg)
After being station in Korea while in the military, I fell in love with the culture and the food. I have introduced my stepson to the food, and he loves it also. I love your series because you explain and use the Korean script, which helps since I am trying to learn Korean. Keep up what you are doing.
Aww 🙏🙌🙏
This is making my mouth water...❤❤❤❤
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Thank you so much for sharing and I love the way you talk
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Oh so yummy
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Radish is my favorite type of kimchi! Thank you for this small batch recipe, will try this!!
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Thanks for this video ❤❤
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Looks soooooooo delicious Helen😊😊😊
You make me hungry! I am ready to make radish kimchi. Thank you!
Yay💚
Oh my, it looks so yummy, I am salivating 😋. I am off to my local Korean shop for my kimchi ingredients and will definitely this too!
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I ENJOY WATCHING YOU EATING THE INGREDIENTS.
Masterpiece ❤
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I made a batch of your kkakdugi recipe but I had a bunch of really sweet non woody Lanro kohlrabi and thought " hey kohlrabi is basically a sort of odd hybrid cabbage and radish sort of hybrid so why not just make kkakdugi with some! " I cut them the same as my daikon. Big crunchy chunks of frost hit daikon and kohlrabi. I'm not sure if you approve of this but I followed your recipe exactly. I just taste tested a few chunks with some scallions before I packed it into my crock and it was like WOAH! So good. I can't wait to see how it is in a couple months of fermenting.
I also made your kimchi cabbage recipe too but I grow a sweet green storage cabbage called danish ball head and a purple cone shaped storage cabbage. I've never made kimchi with purple cabbage. Thanks for your recipes they taste so much better than when I thought it was okay to skip the porridge part of the recipes. That was a mistake on my part lol Glad I solved that. I used potatoes because I grow a lot of them and don't know where to find sweet rice flour. Worked great. Thanks again Helen!
LUV the substitutions🙏🙌🙏
Great video!! Thanks for this!! ☀️
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YUM ! I love radish kimchi
ME, TOO💚💛. Total...once-it-da-lips, you-can't-STOP🤪
I've been following this channel for sometime now. I really like how she explains the process with some funny small talk. 👍
Hi D. TankLife! Aww...THANK YOU🙏🙏🙏. REALLY APPRECIATE THIS!
Here is the written Radish Kimchi/Kkakdugi recipe
ww.modernpper.com/post/radishkimchi
Delicious!! For real! Thank you Helen
Hi Deborah Anderson! Thank you🙏🙏🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
waiting for this thank you❤️
Hi Cherrie Yanez! THANK YOU for your patience🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
Always such a delight to watch your videos, Helen!
Hi Chris Noe! THANK YOU🙏. Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
nice tutorial korean Radish Kimchi look like delicious
Thank you🙏
Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips)
www.modernpepper.com/post/radishkimchi
Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae.
ua-cam.com/video/ROcWkX057ls/v-deo.html
Yeahhhhh!! Finally! Helen, you're making me salivate just watching you chop the radish and taking a bite out of that one piece. Sounds sooo crunchy and delicious. 😳😛
Hi Vernon Kamiaz! Korean radish is REALLY YUM...you'll LUV it💚
Awesome recipe I’m gonna try!
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Thank you for making small batches. Your recipe are really good.
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Another great informative video!❤
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nice
I have made this twice already and even impressed my Korean mom :)
LUV IT💚
I made your Kimchi recipe and it is sooooo delicious everyone loved it. I ended up with 3 16oz bottles full so I gave one to my oldest brother and he couldn't wait to get home so he could eat it with rice he said. It is simply delicious! Thank for sharing your recipe. Now I'm making the Radish Kimchi because my husband loves radish and he asked me to make him some radish kimchi so I am making it for him tonight! I'll post an update when he taste it and is happy!
Yay🙏💚🙏. Since ur hubby likes radish kimchi, you might also want to give Radish Side Salad a try. ua-cam.com/video/22aQQT9_CFA/v-deo.html
Thank you! Can’t wait to make this 😊 Love your channel ❤
Thanks🙏
This looks so delicious🤩
Hi Fräulein S! IT SURE IS😋. Thanks for watching🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
WOW i hear your accent evolved into american in such short time from the video you made 6yrs ago on the pickle raddish. Amazing
Hi 👋 I had no idea that I had an “non-American accent.” I hear from commenters that they can hear my New-Yorker accent. At the age of 10, I have been a New Yorker, until I became a permanent transplant San Franciscan a few decades ago. Nonetheless, if you heard any “non-American” accent, I’m filled with pride of my mother tongue as a proud Korean-American.
Thank you very much for taking the time to make these wonderful videos and introducing us to the amazing and delicious Korean cuisine.
🙏🙌🙏
Your recipes and you are awesome! I love watching your videos, showing very clearly the ingredients used and the invaluable tips.
Hi Sophie! Thank you so much 😊. Here is my written KkakDuGi recipe www.modernpepper.com/post/radishkimchi
I am so glad I found your channel...I made the side raddish...right away...delicious and easy...❤ thank yoy❤❤❤❤
thank you for bringing true detailed step by step instruction to the public
Glad it was helpful! Thanks for making kimchi with me🙏
Here is the written Radish Kimchi recipe (includes ingredient substitution options and more info/tips)
www.modernpepper.com/post/radishkimchi
Not sure if you saw this yet, here is my latest recipe, Japchae which includes how to make EASY dumplings with leftover japchae.
ua-cam.com/video/ROcWkX057ls/v-deo.html
Wow, Appreciate you for sharing. Love KF and KD. Fantastic presentation!
Thank you Zita! Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
really relaxed thanks for always keeping food upgrades😊😊😊😊😊😊😊😊😊😊😊😊😊😊
Thanks Gerald 🙏
I love you! Great video❤️
Hi Api! Thank you, thank you🙏 www.modernpepper.com/post/radishkimchi
Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ua-cam.com/video/22aQQT9_CFA/v-deo.html
This looks really delicious!!! Thanks for sharing, friend. Let's stay connected!
Hi Seasons of Refreshing! THANK YOU🙏. Here is my Kimchi & Kimchi Dishes recipe playlist:
ua-cam.com/video/EWn6qFWW4uM/v-deo.html
You always make my mouth water!
Hi Roxana Flores! THANK YOU🙏💚🙏. Here is the written Radish Kimchi/KkakDuGi recipe
www.modernpepper.com/post/radishkimchi
Oh my goodness, I just discovered Kkakdugi and I am addicted! I have watched countless videos of this, I am making my second batch today! There are several Oriental stores in my Wailuku neighborhood where I can get what I need as l learn to cook this style. My Kim Chee is outstanding and I love making it too! I have leftovers of the last 3 batches that I am going to use in a stew today. Then I can make a new batch;-) Thanks so much for posting this! Aloha and Mahalo from Maui!
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Spróbuje to odtworzyć :) Wygląda bardzo smacznie
Hi Marcin! Dziękuję Ci🙏. Oto napisany przepis na Kimchi. Na stronie z przepisami kliknij prawym przyciskiem myszy, a następnie wybierz język polski do tłumaczenia. www.modernpepper.com/post/kimchi
This is such a beautiful video. I have been making Kkakdugi for about 3 years now (after being served it by a Korean friend and absolutely falling in love with it) and I think I am good enough at it now to appreciate how much I still have to learn. Driving 90 minutes to the Korean market tomorrow to buy ingredients, and I can't wait until this is ready to try! Thank you!
Yay 🙏🙌🙏
Omg!, My favorite!
Me, too!
I’m making right now. I will post pics and tag you on Instagram!
@@ModernPepper Just made Kimchi and Kkakdugi with your tutorial. AMAZING! THANK YOU, I posted it on Instagram and Facebook and tagged you.
Oh ya! My day just got better! Keep up the good work my dear!!!!!
THANK YOU🙏. I appreciate your support🙏
I like the science way behind your explanations 🙏🙏🙏
Hi minouchka! Wow, what a compliment! THANK YOU🙏🙏🙏. I try to put together a video recipe that is instructional, like a cooking lesson with informative explanations.
HELEN!! Your sampling is driving me crazy. I'm literally drooling. I need to go cook me some rice and scrambled eggs.
Hi Vernon Kamiaz! Makes me so happy that watching my kkakdugi recipe made you drool🤗
Why do i drool like forever watching your videos 🤣🤣🤣. Looks and tastes so yummy. Great tutorial as always
Hi Francis! Aww...LUV that my video recipes make you drool💚. Thanks for cooking Korean food with me!
Here is the written Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
Here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ua-cam.com/video/22aQQT9_CFA/v-deo.html
Thank you for the easy to follow recipe.
Hi No Name! My pleasure and THANK YOU for watching🙏. Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
Here is my Kimchi and Kimchi Dishes recipe playlist. Thanks for watching🙏
ua-cam.com/video/EWn6qFWW4uM/v-deo.html
@@ModernPepper Thank you
I love daikon (I'm Japanese), but I have not tried Korean radish. I think I will love this (but less spicy). Kkakdugi. Gotta remember that.
I so enjoy your enthusiasm! Thank you very much.
Hi Sherron! Yes, Korean radish is slightly different in taste compared to daikon. During the summer months, we, Koreans, also make non-spicy watery radish kimchi called 동치미/DongChiMee. It is SO YUM! I will do a recipe on this during the summer.
If you prefer a non-spicy kimchi, you might like White/Baek Kimchi/백김치. Here is my White Kimchi recipe
ua-cam.com/video/qShpfn1p3ZM/v-deo.html
thank you mam for your channel i already know how to make kimchi
Hi tony ices! THANK YOU for cooking with me🙏
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
I can't wait to make this...
Hi Sue! Thanks🙏. Here is written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
Here is my Galbitang recipe which is so good with KkakDuGi:
ua-cam.com/video/21QZ1UhT070/v-deo.html
Wow I definitely have to try this.
It looks like full of flavor and full of love. ✌🏻
Hi Mary. THANK YOU🙏 YES, kkadugi is just simply YUM and I just can't stop eating it once I start🤪. And I know that I'm not alone when I say this.
Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
waiting for spring onion kimchi🥰
thanks ahead helen💕
Hi Cherrie! Thank you🙏. I am currently working on a summer kimchi: DongChiMi water radish kiimchi. Thanks for your patience! Not sure if you saw this already, but here is my latest recipe: Radish Kimchi Salad + Simple Bibimbap ua-cam.com/video/22aQQT9_CFA/v-deo.html
That is real deal radish! A lot of funk and depth.
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Omg, Helen, where have you been all my life? New subscriber &&& loving your channel! My sons former girlfriend is Korean. She cooked with me, took me to Korean grocery stores etc etc. Even gave me a Korean cookbook. I'm Slovak and love to cook!! They have been apart for years, but we have remained friends. I love your channel! Nurse Judi in Scottsdale AZ and Eucharistic Minister. 🙏🏻 Many prayers 🙏🏻 for your family and channel 🙏🏻 ❤️ 💙
Aww 🥰 Thank you 🙏
I'm making this half spring onion/garlic shoots and Korean radish. Probably not traditional but why can't ant they be friends? 😂
Your recipe looks amazing!
Yes, try it🙏🙌🙏
💐you're fantastic!! 💘 Happy Valentine's day😻🍜
Hi Daniel Velasquez! THANK YOU🙏 And happy V-day to you, too🌻
Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe
www.modernpepper.com/post/radishkimchi
It's one of my favorite vegetables 😋
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New subscriber here I love your video very informative. Thank you for sharing your recipes. Please stay safe and healthy! 😊
Hi Trish! Thank you for subbing🙏. Thank you for cooking Korean food with me! You, too...stay safe and healthy!
Happy new lunar year, Helen!🎉
Hi Saadat👋 Happy new year🥳
Thanks for your great infos. Please give me a link to how to make the salted shrimps. I appreciate your help.
Hi Sylvia! Thank you🙏 Here is my written Kimchi 101 recipe which includes how to make salt fermented shrimp. www.ModernPepper.com/post/kimchi
This is my favorite kimchi. Occasionally I will find restaurants in the US that may have it but nothing is better than the really spicy kimchi I enjoyed so much in Korea. 😋
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Looking good radish kimchi. I am going to make some. I already have the Korean radish, and will take out the squid and the salted shrimp and use the fish sauce with the rest of the ingredients, so that to cut down the strong fermented sea food smell.
Thanks Sylvia🙏. Once it ferments, there is no seafood smell at all. Actually, there is no seafood smell even when u make the paste bcuz the peppers, garlic, and salt over power everything. Adding the fresh squid optional. BUT I would not skip on the salt fermented shrimp and fish sauce.
Here is the written Radish Kimchi recipe
www.modernpepper.com/post/radishkimchi
OR you might like the simple Spicy Radish Salad/Side Dish
ua-cam.com/video/22aQQT9_CFA/v-deo.html
Helen I am thoroughly enjoying your channel! I am not finding the link to the seeds you mentioned. can you help me with a link please????? Thank you so much!
Hi Eremos! Thank you! Go to the written recipe link in the description box, which contains the products links for the seeds. Here you go www.modernpepper.com/post/radishkimchi
Looks real delicious Helen we always had kkakdugi with Korean bbq 😋
Hi Laura Luffman! THANK YOU🙏 I absolutely LUV Kkadugi💚 I always like to add a small piece of kkakdugi to my ssam/lettuce wrap when I eat Korean BBQ😋. Here is the written Radish Kimchi/KkakDuGi/깍두기 recipe: www.modernpepper.com/post/radishkimchi
@@ModernPepper thank you so much I love eating kkakdugi with my pork bulgogi as well 😁
As always - looks soooooo good, I will try this delicious recipe this weekend. Instaed of Mu I´ll make it with Bavarian radish! (Hope it works :)
I never made it with Bavarian radish, BUT it might work. Do share a photo of it when you make it on Instagram and TAG @ModernPepper. I am so curious and excited for you🤗. Alternatively, you can make it with those small round pink/red radishes (just peel the skin off). Here is the written Radish Kimchi recipe, so you won't miss out on any of the ingredients. www.modernpepper.com/post/radishkimch
@@ModernPepper i´ve done it! Send you some pictures on insta! And its sooooo delicious. Thank you :)
I’m drooling.. looks so good .. don’t feel like eating the one I bought today.. will make this, less spicy nxt week. Thanks for sharing your talent.. just found your channel..
Hi Orkids 55. YES, homemade kimchi is always better than store-bought kimchi, in my opinion. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
You can also make an alternative Spicy Radish Side Salad (add 1/2 the amount of the red pepper flakes to make it mildly spicy tasting). Here is the written Radish Salad/Mushenchae + Simple Bibimbap recipe 무생채 + 무생채 비빔밥 ua-cam.com/video/22aQQT9_CFA/v-deo.html
Thanks for making kimchi with me🙏
Thank you & appreciate your generosity.. surely will love what I’m making with your special recipes
Looks very yummy. Can I use a glass container to store it?
Yes! Just make sure to leave 1” of space to the rim.
Hi Helen. Love your channel. Wanted you to know I am 4 weeks into the fermentation of both kkakdugi AND mak kimchi (I started out attempting beachu kimchi, but the leaves kept falling apart). I did my first taste test and it was the best I have made yet. Some notes on upgrades and mods: I could not find the fermented shrimp ANYWHERE, so I substituted fermented shrimp paste (Chinese version instead of Thai style), and I doubled on the squid. I also opted for the plum extract as the sweetener. I used 5.3 L containers, which was enough for the mak kimchi, but had leftover for the Kkakdugi. I ended up making Army Base stew with the remains. As you would say... So YUMMY!
Hi Richard! Thank you and I absolutely LUV hearing this💚🙏💚
Ok, for the salt fermented baby shrimp, it is impossible to get unless you go to a Korean market (and sometimes, they'll have these in the frozen section). On my written Kimchi 101 recipe, I include How To Make Homemade Salt Fermented Shrimp (super easy). I'm glad that the Chinese shrimp paste worked out for you, but not recommended (Nonetheless, I appreciate your improvisation!)
www.modernpeper.com/post/kimchi
(FYI - In the description box of every video recipe, contains the written recipe link.)
YUM...Army Base Stew...💚
Here is my Kimchi & Kimchi Dishes recipe playlist. Now that you are making kimchi, you can use extra-fermented kimchi to make lots of yummy kimchi dishes.
ua-cam.com/video/EWn6qFWW4uM/v-deo.html
@@ModernPepper Thank you for the response. I started eating my kimchi at 4 weeks hoping to get enough sour at 8 to 10 weeks but both batches are gone. I eat it every day first thing when I get home from work. I ordered two more containers so I can make more batches this weekend.
I have been to the Korean markets in Daly City but no salted shrimp, so this weekend I will go to San Jose and check out H Marts. This time will try the oysters added.
Kimchi jiggae is the bomb!
Thank you so much for all of your recipes and support.
@@ModernPepper p.s. That sauce from the radish kimchi is amazing!
@@richardclausen154 🙏🙏🙏
Too Spicy.
New sub here:))
I'll be making this soon and wonder if there are others uses for the leftover fermented sauce once the radishes are gone. Seems there is quite a bit left in the container and it would be a such waste to throw it out. Loving your channel!
Thanks Sandy🙏. U can use the fermented juice to cook with (as a base to soups/stews) or add it over rice (as shown).
I am so glad I found your channel! Every year I have an abundance of Korean (Asian?) pears and the astringent Hachiya Persimmon. Would I be able to make Asian pear kimchi and/or Hachiya kimchi? I hear you say the pears can be a component, but can they be the main ingredient? Would I have to brine the pears (or the firm persimmons)?
Also, in place of a sweetener, could I use a sweet peach in the paste? I love kimchi and want to eat it every day! Thank you for all your content!
You can certainly give it a try, but my guess is that the pears would break down real fast and turn mushy or become liquified during the fermentation process.
You can just a bit of sweet/ripe persimmons as an additional‘sweetener.’
Keep on making homemade kimchi 🙏🙌🙏
Can i use pears instead nevermind I found what I needed and thank you for your videos
After brining, mixing fermenting and storage can you add fresh radish.
Seriously though, I can eat a whole batch of raddish kimchi in a single sitting. I don't know if it is safe for me to know this recipe. lolol
Hi Mark and Marie! ME, TOO! I have to portion out my kkakdugi because I will eat way way too much of it in one sitting🤣. Here is my written Kkakdugi recipe. www.modernpepper.com/post/radishkimchi
I'll be going to the Korean market soon to get the ingredients for your radish kimchi recipe. I hope I don't leave anything out.
Hi Sue! I'm so excited for you! Here is the written Radish Kimchi recipe, so you won't miss out on any of the ingredients. www.modernpepper.com/post/radishkimchi
is it necessary to put pepper on the prepared radish
before you put in the mix that also has lots of pepper?
Can you use kholrabi or round turnip? Can't get even daikon where I live.
Since you was away the salt and vegetables are not cooked. What preserves it. Why will it not go moldy in fridge? Trying to understand incase I missed a step.
Gee, I so wish you were my neighbor.
What size is the large blue bowl you mixed the radishe, thanks iwant to buy one
Hi, Helen! Do I need to open the container during the 48 hours it sits on the counter? Like, the way one needs to "burp" fermented foods. I am curious if this needs to be done with all your Kimchi recipes.
Great question! As long as the container you are using has at least 1" space at the rim for the gases to build as the vegetables start the fermentation process. Here is the written Kimchi recipe with more information on kimchi storage and fermentation
www.modernpepper.com/post/radishkimchi
Also, my latest recipe, Japchae ua-cam.com/video/ROcWkX057ls/v-deo.html
Just a request, can you please post the ingredients of every recipe you making.-Thank you!
Hi Angel! For every UA-cam video recipe of mine, there is a written recipe link in the description box. Please check the description box for the written recipe link. Also, on all of my videos, I post ModernPepper.com on the bottom corner. All of the written recipes can also be found on my website. ModernPepper.com Thanks for cooking Korean food with me🙏
💜💜💜👍👍👍👍👍💜💜💜💜💜
💚💛🙏🙏💚💛🙏🙏
Can you use anchovies in a tin if you can't get fermented shrimp?
Hi ya Helen, love your show, and have made a few of your recipes. But,the only thing I find annoying is the music. It seems that all shows put on music in the background and it's hard to concentrate on what you are saying. Keep up the great recipes.
Cheryle 😂
Hello! 😊 Thank you for the recipe.
Just 1 question, please - can we use white flower for the paste instead of sweet rice flower?
Yes! As noted in the video, all-purpose wheat flour, sweet white rice flour or cooked potato to make the starch gravy🙏🙌🙏
I don't think the links are working. I'm trying to buy the same gloves :)
Hi Helen, may I know the Korean salt fermented shrimp saywoojeot is same as the Malaysian type of salt fermented shrimp called cincalok?
Hi Lifestyle. I am not too familiar with cincalok to say that it is exactly like Korean salt fermented shrimp. They both use small shrimp (aka krill). The Korean salt fermented shrimp/새우젓 uses only salt. I'm not sure what ingredients are used in cincalok as this is uniquely Malaysian. BUT if you have fresh shrimp and coarse sea salt, you can make this at home. The recipe is included on my Radish Kimchi recipe blog. Here is my written KkakDuGi/Radish Kimchi/깍두기 recipe. www.modernpepper.com/post/radishkimchi
The amount of money I’m prepared to spend at hmart😍😍😍
😂 Thanks for watching 🙏
Hi Helen, can I use left over fermented sauce for new batch of Radish Kimchi production?😅
Great question! NO, absolutely not. We never use old fermented liquid to make new batch of kimchi. Many ask this question, but kimchi is nothing like making sourdough bread where u can use the olde yeast to make more yeast.
For all kimchi, we always start with new ingredients, and let them start their fermentation process fresh together, that is the essence of making kimchi.
Is there a way to make a not so spicy version of this?
Can I just come to your house and eat? So much easier!
🙏😂🙏
I don’t eat squid and will much rather not use the shrimp. Am I still able to achieve the fermentation process if I don’t use the seafood? I’m sure it will not taste the same without those ingredients but I’ll like to give it a try ☺️
Hi Marlene👋. The squid is optional. Adding the salt fermented shrimp will definitely make it taste better (u will not be able to taste the shrimp or its flavors once the KkakDuGi is made).
Here is the written KkakDuGi recipe
www.modernpepper.com/post/radishkimchi
Can you cut it in match sticks ?
I wish they would put a label on all Korean products that say "dangerous spice" on it. That way i know to buy that one because its the most spiciest! I love my fire heat! 🔥
Hi Mike Hernandez! I love spicy foods, too! You can find the links for Korean red pepper flakes here: www.modernpepper.com/store
Here is my written Radish Kimchi/Kkadugi recipe:
www.modernpepper.com/post/radishkimchi
@@ModernPepper Wow! I wish I would have know about this site along time ago! Korean spice market, here I come! Im about to be the number one customer lol! I just hit the jackpot!
This video made my heart smile! Can you overnight me some? I’ll pay for the shipping and inconvenience fees lol I want to try this so bad. I love me some kimchi!!
Hi She Was Chosen! Aww...so sweet of you to say💚. Maybe one day, I'll be able to run an online mail-order kimchi kits and already made kimchi🙏 Here is the written KkakDugi/Radish Kimchi recipe: www.modernpepper.com/post/radishkimchi
@@ModernPepper That would be awesome! Hopefully one day! I love your channel. I’ll try to make it myself one day soon. I go to the Asian store all the time. Trying to eat foods that I have not tried before. Much success on your channel! 😃
Hello, I made Kkakdugi without the small shrimps cause I cant eat them. It was great, however when I would eat it some of the pieces are bitter and I don’t know what I have done wrong. Can you help me please? I love Kkakdugi Kimchi. Thank you
Make sure to salt brine it a bit longer next time and also add some sugar/sweetener/7up. BUT sometimes radish can be bitter (depends on the batch). Usually, winter radish is sweeter and milder in taste than spring radishes. Also, make sure you are using Korean radish. Daikon (Japanese radish, long and skinny) are usually bitter in taste compared to Korean radish.
Can I chop or grate the ingredients to make a condiment or relish? Would I grate the ingredients before or after fermentation?
Hi Madeline! Here is the written KkakDuGi recipe ua-cam.com/video/EWn6qFWW4uM/v-deo.html
Do you have a video where you make mu chae (sp?)... I guess it's like chicken mu but it's made w shredded radish instead of the chunks... It's my daughter's absolute favorite and she will not eat any other kinda veggie! I CANNOT figure it out to make it taste good 😫😁😁
Hi db cakes! Yes I have! It is called MuShengChae/무생채. This recipe is included in my Bibimbap recipe - Complete Tutorial on making bibimbap sides (skip to 무생채 section of the video). It is quite easy to make and we, Koreans, actually make simple bibimbap with just 무생채.
ua-cam.com/video/-z0pfvUcGNU/v-deo.html
Here is the written bibimbap recipe
www.modernpepper.com/post/bibimbap-dolsot-bibimbap
@@ModernPepper ohhh kamsamnida!! I spent most of my childhood in Seoul, and then when I joined the USAF I volunteered to go back and I lived in Taegu... Korean cuisine is my absolute favorite!!!!
@@dbcakes My pleasure🙏