Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.
As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.
Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.
While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.