Making 깍두기, Korean Radish Kimchi

You know it’s 김장 (kimjang) season, the time when kimchi is made in large batches to last throughout the winter, when you see the following outside every market:

two large carts filled with packaged napa cabbage and one large cart filled with bags of large Korean radish

For a cooking exercise with our kindergarten students, we made 깍두기 (Kkakdugi), radish kimchi. Obviously they can’t use real knives, so their task was cutting pre-cut strips of radish into small cubes with plastic knives.

Here’s our steps for radish kimchi!

Ingredients:

  • Korean radish
  • red pepper powder
  • salted shrimp
  • minced ginger and minced garlic
  • chopped green onion
  • sugar
  • a pinch of salt (not pictured)

After you’ve cubed the radish, apply a good helping of the red pepper powder:

Mix the red pepper powder with the radish:

And continue adding the rest of the ingredients:

Mix all that up and you’ve got your radish kimchi! It tastes delicious fresh, but let it sit overnight in a sealed container to really become delicious!

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