I made Kkakdugi (Radish/Daikon Kimchi) over the weekend. And my home-made Kkakdugi turned out so delicious! It made me wonder why I don’t do this more often. And to think, I only decided to make it because of a troubling ingredient in my store-bought Kkakdugi/Kimchi. I guess it was a blessing in disguise.
I was reading the ingredients of my go-to, store-bought kimchi the other day. And to my shock, my “preservative-free” kimchi contained MSG. I guess the “preservative-free” on the label gave me a false sense of comfort (well, enough comfort not to check out the ingredients for 3+ years!). I know; MSG is not a preservative. And it’s not false advertising. But I’m sorely disappointed that my go-to kimchi is not the probiotics-filled, all-natural goodness I once thought it was.
So I decided to make my own probiotics-filled, all-natural Kkakdugi (Radish Kimchi) – sweetened with fruit and honey, instead of sugar. Kkakdugi is traditionally made with Mu (or Moo) – Korean radish. Mu is usually thicker and shorter than a Daikon. But if you can’t find Mu at your local grocers, Daikon is a good substitute; that’s what I’m using.
Luckily, Kkakdugi is pretty easy to make. And you can make it in relatively short amount of time. So if this is your first foray into Kimchi-making, I highly recommend Kkakdugi. Not only is it easy, it’s probably the most foolproof of all Kimchi.
And let me tell you. It is so delicious and totally worth the effort.
Continue Reading Kkakdugi . . .
