Tag: probiotic

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You may have tried radish kimchi or what we like to call kkakdugi (double-k in the beginning represents a stronger, almost g-like sound) at your favorite Korean restaurants. I think the restaurants that serve the best kkakdugi are the ones that specialize in sullungtang (ox bone soup) because one can not fully enjoy sullungtang without well-made kkakdugi! The rich, yet simple and subtle flavor of ox bones simmered for hours pairs perfectly with the bold, acidic, fermented goodness that is kkakdugi.

If you’re following a ketogenic lifestyle, this combination is perfect– gut healthy bone broth and fermented radish kimchi. Lucky for you both are very easy! If you’d like a detailed recipe on sullungtang let me know.

Make it paleo or Whole 30 compliant simply by replacing the Lakanto with a Korean pear, also known as Asian pear, or a sweet, crisp apple such as the fuji or honey crisp variety. Place your fruit of choice in the blender and measure out 1/2 cup.

Let’s begin with a clean, empty sink, and cleared countertop. Gather all of your ingredients and tools.

Wash your radish and chives to remove any dirt. Carefully go through the Chives and remove any wilted pieces and tear off any dried bits.

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Remove and discard 1.5″ from the top of your chives and 1″ from the bottom. Chop the chives into 1.5″ pieces. Use your mortar and pestle to smash your garlic and your ginger or chop finely using a knife.

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Remove the top and bottom of the radish carefully. Peel the radish. If the radish is too large to hold in one hand, stand it up on the wider, flat side you just created and peel by running the vegetable peeler downwards. Remove any ugly bits with a v-shaped incision. Give the radish another rinse.

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Carefully slice the radish into 1.5″ thick rounds. Stack about 2-3 rounds and cut them into thick 1.5″ strips, rotate the radish and cut them roughly into 1.5″ cubes. Do this until all of the radish is cubed.

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Now add all of your ingredients into a very big bowl, put on your disposable plastic gloves (Korean dried chili flakes stain everything!), and toss gently. When everything is well incorporated, you can put them in any clean containers you have available or you can wait. If you wait the radish will lose a bit of its integrity as the fish sauce and salted shrimp draws out the moisture from the radish, making it easier to fit more into the containers. The warmer the weather, the more quickly the radish will lose water, so let it sit somewhere between 30-60 minutes. Place everything including the liquid into your containers and set them on the counter to ferment. Again, the warmer the weather, the more quickly it will ferment, but 2-4 days is typically a good timeframe.

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You may also eat the kkakdugi fresh which is a totally different experience. Fresh kkakdugi pictured above leads with sweet and has a crunchier texture.

After three days on the counter my kkakdugi transformed into a beautiful probiotic-rich side dish. It is now an enticing, tangy, bold, juicy, complex bite– ready to add vibrancy to any meal.

Store your fermented kkakdugi in the refrigerator. It will continue to ferment and become more acidic in flavor, but at a much slower rate.

Signs of fermentation include bubbling along the lines of liquid, an intense aroma when opening the container (the smell definitely slaps you in the face, but you might learn to love it lol), and the cubes of radish have shrunken and become slightly translucent.

Ideas on how to enjoy kkakdugi: Aside from sullungtang, kkakdugi also accompanies heavier meals beautifully. Similar to the way a pickle can cut the heaviness of a delicious burger, kkakdugi gives the palate a bright break from a fatty keto meal. I especially love it with chicken wings! It’s also great with bacon and eggs, keto pizza, juicy steaks and even burgers. Honestly! Enjoy and good luck! -Jihae