Cubed Turnip Kimchi Kkakdugi With Carrots
Turnip Kimchi is known as Kkakdugi in South Korea and is very popular. For good reason as well, It's delicious!
It uses White Radish also known as Daikon but funnily enough no Napa Cabbage like most other Kimchi Recipes.
My recipe uses carrots as well and there are some other ingredients that we will use for the thick spicy paste.
The ingredients list for this Turnip Kimchi recipe is super light and easy to make. The main dish is just White Turnips (or daikon) and some carrot. The Kimchi paste is just Garlic chives, Korean Gochugaru Flakes, Garlic, Fish Sauce, Water and Ginger.
My tip would be to go easy on the ginger though because it can be quite over powering. The hard part is usually getting enough sauce for the vegetables but if you use my measurements you should be good. If you have a sweet tooth then feel free to add a tea spoon of sugar.
- mason jar
- two bowls
- chopping board
- 1 lb white turnip
- half medium carrot you dont have to use this.
- 1 tsp ginger
- 4 tbsp Korean flakes
- 3 tbsp Sea Salt
- 1 tbsp Water if the paste is to thick.
- Slice the turnip and carrots and place into a clean bowl with sea salt for 30 minutes to 1 hour.
- Blend korean flakes, garlic chives, garlic, ginger, fish sauce and water or use a morter and pistel.
- Spread and mix the paste over the sea salted vegetables with clean hands or a spoon.
- Transfer to a mason jar and press down the vegetables with a spoon. Leave it to ferment for 2 days and then transfer to a fridge for up to 1 week.
Slice your white turnips into small cubes. Make sure you rinse the turnips first remove any dirt that may be stuck on the turnip.
My turnip kimchi recipe includes a little bit of carrot for some sweetness. You can of course choose to not use them but if you do make sure too slice them in too cubes and that they are rinsed clean.
Place the sliced turnips and carrots into a clean bowl and salt them. Let the vegetables sit in the salt for about 30 minutes to 1 hour.
You will know they are ready when a pool water has formed at the bottom. At this point rinse the vegetables with clean water and then dry them in a separate bowl.
While we are waiting for the vegetables to salt as part of the lacto-fermentation process we can begin on the kimchi paste. This recipe uses garlic chives, ginger, garlic and little a bit of water incase the sauce is too thick.
This is what the Turnip Kimchi Paste should look like after it's blended. Pour it all on top so that we can mix it.
Mix it thoroughly through the turnips and carrots. You can either use a spoon, plastic gloves or clean hands. Just make sure it is mixed everywhere.
The final step is to ferment the turnip kimchi. The turnips take up quite a lot of pace and are quite large so make sure you use quite a large jar. Leave the lid loose and place it in a cool dark place for 2 days. Also make sure to press down all of the turnips and carrots down with a spoon.
You might have noticed that this recipe contains NO VINEGAR. I have also done the same thing in my other kimchi recipes. Using no vinegar means that the Kimchi will ferment and produce probiotic bacteria which of course is what my blog probiotic review girl is all about.
This Turnip Kimchi tastes great without vinegar anyway so you are not missing out. I would love to know what you think of this recipe and if there is anything you love or would change 🙂