Also known as "kkakduhi" (gak-doo-gee) or Korean radish kimchi, or cubed radish kimchi, or "mu" (moo). This is an easy, impressive kimchi that'll make you proud.
Makes about 8 cups.
Ingredients:
4 cups Korean turnip, cut into cubes
1 cup green cabbage, chopped
1/4 cup kosher salt
Kimchi paste:
3/4 cups water
1/2 tbsp all purpose flour or cornstarch (any thickener)
3 tbsp gochugaru (Korean chili powder)
Kimchi seasonings:
1/2 cup garlic, minced
1/2 cup green onion, chopped
1/2 cup apple, minced
1 inch size knob of ginger, peeled and minced
S T E P 1
Wash turnip and green cabbage. Cut turnip into cubes (I prefer half inch-ish cubes), chop green cabbage, and add both to a large bowl. Salt generously starting with 1/4 cup and adding more later if needed. Mix. Set aside for turnip and green cabbage to 'sweat' for half an hour.
S T E P 2
Mince garlic, chop green onion, mince apple, and ginger. Set aside or leave on your cutting board, a.k.a your mise en place.
S T E P 3
In a small pot, heat water, flour (or other thickener), and gochugaru. Mix for 5 minutes to form a quick paste (similar to pancake batter). Turn off the heat and leave on stovetop to cool.
S T E P 4
Once your turnip and green cabbage has 'sweat' which you'll see from the liquid that came out of it while it rested, drain and pour this excess liquid out. Do not rinse your turnip and cabbage. Taste test a piece of the turnip to make sure it's salty enough (should be pretty salty but not like salty sea water - that's too much. If that's the case, you can rinse the turnip and cabbage to dilute it a bit.) Salts vary in their level of saltiness which is why 1/4 cup of salt may not be enough in your case. Taste test to be sure!
S T E P 5
Add all ingredients (garlic, green onion, apple, ginger, kimchi paste) to the bowl of turnip and cabbage and mix thoroughly. You may want to wear a food-grade glove for this fun. Once mixed, transfer kimchi to a glass container and enjoy over the weeks to come.
If you ask me to choose sides, I choose kimchi.
-t-shirt I saw on Amazon 🤓
Storage
Keep kimchi in the fridge and enjoy it with rice, noodles (Asian or Italian) 🙂 and just about anything. Kimchi will last for up to three months in the fridge.