Moo Radish Kimchi

according to chef Ji hye Kim, in Korea, moo radish kimchi is known as “kkakdukki,” roughly translating to “one that is cut into right angle.” historically, she says, very perfectly cubed kkakdukki was enjoyed by pregnant women who wished for everything to go right for their child.

Moo Radish or Daikon

3 lbs, peeled and cut into 1” cubes

Sea Salt

2 Tbs, divided

Sugar 1 ½ Tbs

Scallions 1 bunch, into 1” pieces

Watercress, Mustard Greens or other Spicy, Bitter Greens 1 bunch, into 1” pieces

Korean Chili Flakes 6 Tbs

Korean Salted Shrimp1 4 Tbs, finely minced

Garlic minced, 1 ½ Tbs

Ginger minced, 2 tsp

1 IN a large mixing bowl, toss the cut radish cubes with 1 ½ Tbs salt and the sugar. Allow to stand for an hour, then drain in a colander for about 10 minutes.

2 PLACE the drained radishes into a clean mixing bowl. Toss well with the chili flakes.

3 ADD the minced salted shrimp, garlic, ginger and ½ Tbs salt and toss well.

4 FOLD in the scallions and watercress gently.

5 PLACE the kimchi into two clean 1 quart jars with lids, or an airtight container. Leave out for a few hours, then store in the fridge until you're ready to consume. 1 Or 3 Tbs Korean fish sauce.