Korean food in America is having a moment. Take a look at the latest hits from Trader Joe’s and you’ll see what I mean. They haven’t been able to keep frozen kimbap in stock since it launched almost a year ago, even after imposing strict purchasing limits. The beefless bulgogi has been winning over meat eaters and thrilling vegans as a premier protein, ideal for any cuisine, it turns out. They’ve introducing tteokbokki (spicy stir-fried rice cakes), japchae (clear sweet potato noodles), jumeokbap (rice balls), and much more to a whole new audience that’s absolutely eating it up. Kimchi paved the way, and yet I find that the weakest offering by far.

Beyond Basic Kimchi

Kimchi has been simplified to mean spicy fermented cabbage out here, which isn’t wrong, but not entirely right either. It’s like saying all pickles are made of cucumbers, disregarding the whole pantheon of fermented veggies in the cellar. What’s worse is the fact that many commercial American kimchi options are simply vinegared, not lacto-fermented. There’s no funk, no heat, no umami to speak of.

Rad Radishes

Kkakdugi (깍두기), made with chunks of radish, has become my new obsession. You won’t find it outside of Asian grocery stores, but the good news is that it’s one of the easiest forms of kimchi to make at home. It’s the equivalent of a quick pickle, ready in as little as an hour, or savored with more complex flavors in a week. Though daikon is traditional, I was inspired by an incredibly peppery batch of purple ninja radishes that seemed ideal to pair with the fiery heat of gochugaru.

Pungent in the best kind of way, ninja kimchi is an intense, bold, and invigorating condiment to accent your next meal. The vegetables stay crisp for a satisfying crunch, though they’re also fabulous added to stews for a softer bite. Naturally, any kind of radish will do, from the original daikon to garden variety breakfast radish, but flavors and colors do of course vary.

If you like kimchi or want to delve deeper into Korean food beyond what’s available at mainstream US grocery stores, kkakdugi is an excellent way to test the waters.

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Yield: Makes 3/4 Pound

Ninja Kimchi (Kkakdugi)

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Kimchi is much more than fermented cabbage. Purple ninja radishes lend their peppery, crunchy character to this version of kkakdugi.

Prep Time 15 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

• 3/4 Pounds Purple Ninja Radishes
• 1 1/2 Teaspoons Granulated Sugar
• 3/4 Teaspoon Salt
• 1 Tablespoon Coconut Aminos
• 2 1/2 Tablespoons Gochugaru (Korean Hot Pepper Flakes)
• 1 - 2 Cloves Garlic, Minced
• 1/4 - 1/2 Inch Fresh Ginger, Minced

Instructions

1. Make sure your radishes are thoroughly washed and dried before cutting them into 3/4-inch cubes. Place them in a large mixing bowl and toss with the sugar and salt. Let stand for 30 minutes.
   
2. Drain any of the liquid that's pooled at the bottom of the bowl, then add the coconut aminos, gochugaru, garlic, and ginger. Toss well to combine.
   
3. Transfer the seasoned radish to a glass jar. You can eat it right away for a fresher taste, or let it continue to ferment outside at room temperature for 5 - 7 days. When fermenting, you should see little bubbles appear on top, and it should smell subtly funky. Store it in the fridge when you want it to stop fermenting.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Gochugaru Korean Chile Fl, 3.25 oz at Whole Foods Market
• 
  Liquid Aminos

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 166mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.