Mild Radish Kimchi (Altari Kkakdugi) for Kids
Easy and Refreshing Altari Kkakdugi (Radish Kimchi) Recipe Perfect for Children
Recently, I found fresh young radishes (altari-mu) at the supermarket without their greens. I love ‘chonggak-kimchi’ (ponytail radish kimchi), and seeing them sparked an idea: ‘What if I make a kkakdugi (cubed radish kimchi) for the kids?’ Using about $5 worth of young radishes, I made a batch of cool and clean-tasting kkakdugi that my 6 and 7-year-old daughters and I are thoroughly enjoying. The recipe isn’t difficult, and the ingredients are super simple! Let me quickly show you how to make it.
Ingredients for Altari Kkakdugi
- 1 bunch young radishes (altari-mu)
- 1.5 Tbsp glutinous rice flour
- 250cc water
- 2 Tbsp coarse sea salt
- 1.5 Tbsp fermented shrimp
- 3 Tbsp red pepper flakes (use less for kids)
- 1 apple
- 1 Tbsp minced garlic
- A pinch of minced ginger
- A small bunch of chives or green onions
Cooking Instructions
Step 1
I didn’t have chives, so I used green onions from my balcony garden. Using more chives would have made it even tastier! Instead of sugar, I used an apple for sweetness. If you prefer a sweeter kkakdugi, you can add a little sugar. Since this is for my kids, I used a smaller amount of red pepper flakes. If it’s just for adults, feel free to add more red pepper flakes to your liking.
Step 2
I thoroughly washed the bunch of young radishes (altari-mu) I bought for $5, using a brush to ensure they were completely clean of any soil or debris.
Step 3
Cut the radishes into appropriate sizes. For larger ones, cut them into quarters (4 pieces), and for smaller ones, cut them in half (2 pieces). This helps the seasoning penetrate evenly.
Step 4
Sprinkle the 2 tablespoons of coarse sea salt evenly over the cut radishes and let them salt for 1 hour. This process wilts the radishes, helping to maintain their crisp texture.
Step 5
Flip the radishes over halfway through the salting time (around 30 minutes) to ensure they cure evenly on all sides.
Step 6
You can check if the radishes are well-salted by gently bending them. If they bend softly, they are perfectly salted and ready for the next step.
Step 7
Drain the salted radishes in a colander, letting the excess water drip off. Do NOT rinse them with water! Rinsing would wash away the saltiness and potentially beneficial nutrients.
Step 8
Now, let’s make the glutinous rice paste, which will serve as the base for our kimchi seasoning. In a small bowl, mix 1.5 tablespoons of glutinous rice flour with 250cc of water. Whisk thoroughly to ensure there are no lumps.
Step 9
In a small bowl, mix 1.5 tablespoons of glutinous rice flour with 250cc of water. Whisk thoroughly to ensure there are no lumps.
Step 10
Pour the thinned glutinous rice mixture into a pot and bring it to a boil over medium heat. Once boiling, reduce the heat to low and stir continuously until it thickens into a paste. Once it reaches a thick consistency, turn off the heat and let it cool completely. Using hot paste can impart a raw flour taste.
Step 11
Since this kkakdugi is for children, I’ve opted not to use sugar and instead used an apple to provide a natural, subtle sweetness. The apple’s flavor also adds a lovely depth to the kimchi.
Step 12
Peel the apple, remove the core and seeds, then puree it in a blender until very smooth. A fine puree will ensure a smooth seasoning texture.
Step 13
To the completely cooled glutinous rice paste, add 3 tablespoons of red pepper flakes, 1.5 tablespoons of fermented shrimp, 1 tablespoon of minced garlic, and a pinch of minced ginger. Mix well. Fermented shrimp adds a wonderful umami flavor and seasoning.
Step 14
To the completely cooled glutinous rice paste, add 3 tablespoons of red pepper flakes, 1.5 tablespoons of fermented shrimp, 1 tablespoon of minced garlic, and a pinch of minced ginger. Mix well. Fermented shrimp adds a wonderful umami flavor and seasoning.
Step 15
Finely chop the fermented shrimp before adding it to the mixture. This helps distribute the flavor and seasoning more evenly throughout the kimchi.
Step 16
Taste the seasoning at this stage. It should taste slightly saltier than you prefer, as the radishes will absorb some of the saltiness. If it’s not salty enough, add a bit more fermented shrimp.
Step 17
Mix all the prepared seasoning ingredients thoroughly to create a delicious kkakdugi paste. Ensure the glutinous rice paste, pureed apple, red pepper flakes, fermented shrimp, garlic, and ginger are well combined.
Step 18
Combine the drained young radishes with the prepared seasoning mixture and the chopped green onions (or chives) in a large bowl. Gently mix everything together, ensuring each radish piece is coated evenly with the seasoning without breaking the radishes.
Step 19
Mix the seasoning thoroughly into the young radishes until everything is evenly coated. Your delicious Altari Kkakdugi is now ready! It’s crisp, refreshing, and packed with flavor.
Step 20
Mix the seasoning thoroughly into the young radishes until everything is evenly coated. Your delicious Altari Kkakdugi is now ready! It’s crisp, refreshing, and packed with flavor.
Step 21
While it’s delicious to eat right away due to the proper salting, allowing it to ferment for a day or two will develop a much cooler, deeper, and more complex umami flavor.
Step 22
Transfer the finished Altari Kkakdugi to an airtight container. Let it ferment at room temperature for two days, then store it in the refrigerator. Refrigeration slows down fermentation and allows the flavors to meld beautifully.
Step 23
Because I used less red pepper flakes, this radish kimchi has a lighter color. My daughters love it so much that they happily put it on their rice, even with soup! I intentionally didn’t use spicy red pepper flakes to suit their palates. This mild and refreshing Altari Kkakdugi is perfect for the whole family to enjoy.
