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Vegetables from Seoul

Suk-kkakdugi (cooked-radish kkakdugi)숙깍두기

Suk-kkakdugi is kkakdugi made from boiled radish cubes, seasoned with jeot broth, chilli, scallion, garlic and ginger and fermented briefly. The 1924 cookbook Joseon Musang Sinsik Yori Jebeop calls it a soft kkakdugi good for the elderly.

A short entry: the sources we found record only what is said here about Suk-kkakdugi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kkakdugi (cubed radish kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Suk-kkakdugi.

Short entryVegetables

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
boiled radish cubes
scallion
garlic
ginger
gochugaru
jeotguk

Total time across the steps of Kkakdugi (cubed radish kimchi): 50 days – 53 days

Start
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What changes: Korean radish is cut into cubes

Step 1 of 5 · steps of Kkakdugi (cubed radish kimchi)
Cube the radish
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Leuconostoc
Weissella
Lactobacillus

Smaller cubes soured faster in the first 5 days. Output: radish cubes.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

Suk-kkakdugi is kkakdugi made from boiled radish cubes, seasoned with jeot broth, chilli, scallion, garlic and ginger and fermented briefly. The 1924 cookbook Joseon Musang Sinsik Yori Jebeop calls it a soft kkakdugi good for the elderly.

What makes this one different

Unlike ordinary kkakdugi, which is made from raw salted radish, the radish here is boiled first, so the cubes are soft instead of crunchy.

Related ferments

Variants

  • Gul-kkakdugiplenty of oyster with radish and shrimp jeot
  • Changnanjeot-kkakdugiseasoned with salted pollack-gut jeot (Gangwon)
  • Haet-kkakdugiradish pre-sweetened with sugar; jeotguk only, no salt
  • Dak-kkakdugicucumber with boiled chicken, chilled on ice

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [s1] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322: Table 2 and textpaper