Radish Cube Kimchi with Watercress (Kkakdugi)

This recipe presents a traditional Korean fermented radish dish known as Ramps-Watercress. Inspired by the techniques shared in “Relishes, Chutneys, Salsas, and Fermented Salads”, this recipe offers a vibrant and flavorful way to enjoy radishes. The use of gochugaru, a Korean pepper powder, adds both heat and visual appeal to the dish. Depending on your preference, the spice level can be adjusted by choosing between fiery or mild pepper powder.

The radishes are combined with scallions, watercress, garlic, ginger, sugar, pickled shrimp, and salt to create a flavorful mixture. The fermentation process adds complexity to the flavors while maintaining the crunchiness of the radishes.

Yield: About 2 quarts
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 3 pounds radishes, chopped in ½-inch cubes (any kind will do)
• ½ cup ground cayenne or salt-free gochugaru (for a mild flavor, use ground paprika)
• 1 bunch scallions, sliced into 1-inch sections
• 1 bunch watercress, coarsely chopped (about 1 cup, loosely packed)
• 2–3 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon sugar
• 2 teaspoons Korean pickled baby shrimp, minced
• 2–3 teaspoons unrefined sea salt

INSTRUCTIONS:

1. In a large bowl, mix the radishes and cayenne (or gochugaru). Stir in the scallions, watercress, garlic, ginger, sugar, pickled shrimp, and 2 teaspoons of salt. Massage the mixture well with your hands, ensuring that the salt is evenly distributed. You should be able to taste the salt without it being overwhelming. The radish mixture will become wet and limp, and liquid will start to pool.
2. Transfer the radish mixture a few handfuls at a time to a 2-quart jar. Press down on the mixture with your fingers or a tamper as you work. More brine will be released, and you should see brine above the vegetables. Top the ferment with a quart-sized ziplock bag, pressing it down onto the top of the ferment. Fill the bag with water and seal it, using it as both a follower and weight.
3. Place the jar on a baking sheet and set it aside in a location away from direct sunlight. Allow it to ferment and cool for 10 to 14 days. Check the jar daily to ensure that the vegetables are submerged, pressing down as needed to bring the brine back to the surface. Some harmless scum may appear on top, but consult the appendix if you have any concerns.
4. Starting from day 10, you can begin testing the ferment. It is ready when it reaches the desired sourness.
5. Spoon the ferment into smaller jars, leaving as little headroom as possible, and pack it down under the brine. Pour in any remaining brine to ensure the vegetables are covered. Tighten the lids of the jars and store them in the refrigerator. This ferment will keep for up to 6 months when refrigerated.

TIPS:

• Ensure that the radishes are chopped into uniform ½-inch cubes to ensure even fermentation and texture.
• Adjust the spiciness of the dish by choosing between cayenne or gochugaru (Korean pepper powder). Use more or less depending on your desired heat level.
• Massaging the radish mixture with salt is crucial for extracting moisture and creating the brine needed for fermentation.
• When transferring the mixture to the fermentation vessel, press it down firmly to remove air pockets and ensure the vegetables are submerged in brine.
• Keep a close eye on the ferment during the fermentation period. Check daily to ensure the vegetables remain submerged and to remove any potential scum that may form on top.
• Taste the ferment starting from day 10 to determine if it has reached the desired level of sourness. If not, continue fermenting for a few more days until it reaches the desired taste.