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:
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!
- Korean radish
- red pepper powder
- salted shrimp
- minced ginger and minced garlic
- chopped green onion
- 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!