I found a Korean radish (a daikon varietal) in my fridge the other day. There was only one. I didn’t really know what to do with it. But I felt like pickling something and I do like kimchi, so I made kkakdugi.
I have never made kkakdugi before so I rooted around on the internet to see what people normally use to make kkakdugi and I settled on salt, sugar, garlic, ginger, chili powder, soy sauce, the top of a sprouted onion because I didn’t have any green onions, and some of the radish juice when from when the radish cubes were macerating.
When my mother makes Chinese pickled vegetables, she does open crock fermenting. I’m…ok with that when she does it. If mold forms on top, you just scrape it off and continue with the fermentation. I could have done open crock fermenting with the kkakdugi. But…I didn’t really want to. It means that I have to deal with mold and then I have to babysit it. Also, I have a fun fermentation airlock and a modified mason jar lid to fit said airlock and I wanted to use that. So I did.
I haven’t put water into the airlock yet in this photo so it’s not very airlocky.
I left the jar at room temp for four days to ferment before sticking it in the fridge. I ended up making some kimchi fried rice. Which…sounds really good right now. I think I should go make some more.
Random moosages as I see fit. 