Colorful Bell Pepper Cubed Radish Kimchi (Kkakdugi)
Baby-Friendly Kkakdugi Recipe Using Radish and Bell Peppers for Immunity Boost
My aunt from the countryside sent me a generous amount of fresh radish, in season! To prepare for the changing seasons and boost our baby’s immunity, I decided to make this baby-friendly kkakdugi, packed with nutritious radish and vibrant bell peppers. It’s mild and soft, perfect for little ones to enjoy without any worry.
Ingredients
- 1/2 Korean radish
- 1 Bell pepper (using various colors is recommended for visual appeal)
- 1/4 Onion (half of a small half onion)
- 1 Tbsp Coarse sea salt (for salting the radish)
- 1 Packet apple juice (or 2 Tbsp apple puree + 2 Tbsp water)
- 1 Tbsp Plum extract (maesil cheong)
- 1 Tbsp Cooked white rice
Cooking Instructions
Step 1
First, prepare all the ingredients by washing and trimming them. Peel the onion, remove all seeds and pulp from the bell pepper, and wash them thoroughly. Scrub the radish clean, then peel off its skin.
Step 2
Cut the radish into bite-sized pieces, perfect for your baby. Aim for cubes of about 2cm x 2cm, making them easy for little hands to pick up.
Step 3
Place the cut radish in a bowl and sprinkle with 1 tablespoon of coarse sea salt. Mix well to ensure the salt coats every piece. This step helps draw out excess moisture, ensuring a crisp texture. Let it sit at room temperature for about 30 minutes.
Step 4
After 30 minutes, you’ll see that the radish has released a good amount of water. Since babies often follow a low-sodium diet, rinse the salted radish under cold running water 2-3 times to remove any lingering saltiness. Drain it well in a colander. While the radish is salting, let’s make the flavorful seasoning!
Step 5
In a blender, combine the prepared bell pepper and onion. Add 1 packet of apple juice. If you don’t have apple juice, you can substitute it with 2 tablespoons of apple puree mixed with 2 tablespoons of water. The natural sweetness from the bell pepper and apple will enhance the flavor of the kkakdugi.
Step 6
Add 1 tablespoon of plum extract (maesil cheong) to the blender. Plum extract adds a touch of sweetness and depth of flavor, acting as a natural sweetener that’s safe for baby food.
Step 7
Finally, add 1 tablespoon of cooked white rice. The rice will help thicken the seasoning and give it a smoother texture, making it easier for your baby to eat. Now, blend all the ingredients until smooth.
Step 8
The blended bell pepper seasoning has a lovely, vibrant color, almost like fresh tomato juice! Its colorful appearance is sure to stimulate your baby’s appetite.
Step 9
Add the blended bell pepper seasoning to the drained, salted radish. Gently mix everything together, being careful not to break the radish pieces. Ensure the seasoning is evenly distributed for the best flavor.
Step 10
Transfer the finished kkakdugi to an airtight container. Let it ferment at room temperature for about a day to develop a delicious, natural flavor. After fermentation, store it in the refrigerator and serve it as a healthy and tasty side dish for your baby.
