Kkakduki, Kkakdugi, 깍두기 or bachelor kimchi - it doesn't matter what name you know this ferment by, it's delicious. And the best thing is that it is such a fast ferment - after only 3-5 days you can already eat it ❤️
Besides, if you've made kimchi before, it's quite simple. Kimchi always works on the same principle: you need vegetables (or fruit), something leeky and the spicy seasoning paste.
For bachelor kimchi in Korea traditionally Korean radish is used, which is difficult to get in Germany. Kohlrabi is most similar to it according to my korean friend. And of course she knows, it does taste fabulous! By the way, I have also used turnips for Kkakdugi. They brought a little bit of spiciness with them, which was also a success. And made from pineapple – as I learned from Daniel from INSANE IN THE BRINE – it is a flavor revelation!
By the way, Kkakdugi is also one of my son's declared favorite ferments. If your kids don't like to eat spicy food, it is of course not a children's ferment 😉
- 2 very large kohlrabi
- 1 tbsp. salt
- 1 tbsp. raw cane sugar
- ½ leek or 3-4 spring onions
- 2-3 garlic cloves
- 2 cm of ginger
- 1 carrot
- 2 tbsp. Gochugaru (Korean chili flakes) *
- 1 tbsp. fish sauce **
- possibly extra water
* Gochugaru, Korean chili flakes, taste fruity and are not exorbitantly hot. If you can't get any, you can use other chili flakes or mix cayenne and paprika powder.
** Instead of fish sauce, you can also use soy sauce, tamari or coco aminos, then your kkakdugi will be vegan.
First peel the kohlrabi and cut into 1-2cm cubes. Sprinkle with salt and sugar in a large bowl, toss a bit and let the whole thing stand to release water. Optimally, take enough time to make enough brine to cover the ferment later in the jar. If this does not work, you can also readjust with water.
By the way: If the kimchi is eaten fresh and ferments for a maximum of 3 days, it doesn't matter if not everything is covered by brine. Then just move the jar a few times a day and keep the vegetables covered that way. The chili powder also creates a good microclimate in the ferment and prevents the formation of mold. With Kimchi, you have the least fear of mold.
The ingredients of many spicy fruits inhibit the growth of bacteria. Perhaps that is why spicy seasoning has become widespread in countries where the growth of bacteria (even undesirable ones) is favored by the prevailing climate.
Prepare the seasoning paste
The spicy paste is made from garlic, ginger, fish sauce and gochugaru. With traditional napa cabbage kimchi, cooked rice is added to the paste, which is not necessary with bachelor kimchi.
After pureeing the spicy paste, cut the white part of the leek (or the spring onions) into rings and the carrot into julienne.
Mix well the kohlrabi together with the released liquid, leek and seasoning paste and put in a jar for lactofermentation. Kkakdugi is a fast ferment and ready after 2-3 days. That is why this ferment can be well prepared in a screw jar. I move the lid slightly in the morning and evening and check how much pressure has been created. The oxygen that reaches the ferment does not interfere with this ferment, because the chili powder prevents mold and you also eat the ferment after a few days.
If you want to make Kkakdugi in stock, I recommend you to use swingtop jars. Then please do not open and put in the refrigerator after 3 days to slow down the fermentation process.