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| ggakdugi - www.healthnote25.com |
Ggakdugi is the kimchi of radish
(daikon) (hangul: 무, mu) that is cut in cubes. As with
white mustard kimchi, ggakdugi is one of the most popular banchan types.
Radishes are seasoned which include a
mixture of kitchen salt, chili powder, spring onion, and ginger. After that,
radishes are stored in large jars (called jangdok or onggi). Length of
fermentation about two weeks when stored in a cool and dry place. Ggakdugi is
served when the radish is still crisp. If stored too long, turnips will become
too soft.
One variation of ggakdugi is made with
the addition of saewoo jeot and oysters. Created around Seollal (Korean New
Year), this type of kimchi is a typical food of Jeju residents and the city of
Seoul.
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