Kkakdugi : Korean Radish Kimchi Recipe - Seonkyoung Longest (2024)

FAQs

How long does kkakdugi take to ferment? ›

Kkakdugi is at its best when allowed to ferment slowly for two weeks under refrigeration, following an initial three-day room temperature fermentation. This preserves the crisp texture of the radish and keeps the flavor from becoming aggressively pungent.

Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste.

Whole, unwashed Korean radishes should be wrapped in newspaper and stored in the refrigerator's crisper drawer for 1 to 2 weeks. They can also be stored in a root cellar, where they will keep for several weeks. Korean radishes can be sliced and frozen for later use in soups and stews.

In Korea dongchimi is usually made just before winter starts, when radish is in peak season and it's firm, crispy, and sweet. But these days you can make it all year round. Keep it in the fridge for 2 to 3 weeks, and when it runs out, make some more.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Even if it's refrigerated, mold can still grow on kimchi that's been kept for too long. Throw out your kimchi immediately if you see any blue, black, white, or green masses starting to form on the kimchi itself or on the jar. The kimchi will taste a lot more sour if it's gone bad.

Kimchi spoilage and over-fermentation

If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

That being said, Kimchi will and does go bad when stored incorrectly! It can go rancid and result in Kimchi that smells rotten. Sourness is usually not used as an indication for spoilage as Kimchi naturally ferments to produce good probiotics causing it to become more sour (which we know some of you love!).

Why does my Kimchi taste bitter/salty? Your Kimchi has probably not fermented enough. Freshly made Kimchi from Korea is known to be slightly bitter and more salty! But this will change overtime to a tangy and umami flavour as it ferments in the fridge.

A fresh, uncut daikon radish can last for two weeks to a month in the fridge. Once it has been cut, it's best to use it up within about a week. If you've bought a daikon radish in a sealed, unopened package, it should be good until the printed expiration date. Daikon radish can also be frozen for up to six months.

How can you tell if a radish has gone bad? ›

Radishes that are approximately 1 inch in diameter will be more tender and crisp. Avoid radishes that are soft, dull-colored, and have white or brown scars or black spots; if the radish tops are yellow, limp, or slimy, the radishes are old or have not been refrigerated properly. Remove radish greens before storing.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

Pickles will last about 1 month.

Traditionally dongchimi is made from whole small Korean radishes called mu. The Korean radish is a firm vegetable that is shorter and more stout than a daikon radish (my mom called them chubby radishes). They are white on top and have a light green color about halfway down.

In summary, as long as your refrigerated kimchi does not show any signs of spoilage such as mold or foul odors, it should be safe to eat even if it is past its expiration date. However, keep in mind that the taste and texture may have changed over time.

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

Radishes will ferment a bit faster in the summer than in the winter. A thinner size slice will also ferment faster. I generally julienne them and ferment for around 5-7 days. Store in the refrigerator for a month, or two.

2) Allow your ferment to go for 7 days untouched. After a day or two, you will start to see bubbles, and the brine will become cloudy. This is the beneficial bacteria doing their job! 3) Taste your ferment on day 7 with a clean fork.