Side Dishes

Kohlrabi Kkakdugi

Name: Kohlrabi Kkakdugi
Prep time: 80 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g Kohlrabi; 5 g Chives (jjokpa); 0.5 g Red chili pepper; 0.1 g Ginger; 0.1 g Onion; 1 g Garlic; 4 g Gochugaru (Korean chili flakes); 1 g Fish sauce; 0.2 g Green plum syrup (maesil-cheong); 0.1 g Sea salt

콜라비 깍두기

Cubes of kohlrabi lightly salted and tossed with chives in a paste of blended red chili, onion, ginger and garlic with chili flakes, fish sauce and plum syrup, then fermented for a day. Kohlrabi's natural sweetness lowers the need for sodium.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Peel the kohlrabi and cut into cubes.

Sprinkle with the sea salt and let cure for 1 hour.

Blend the red chili, onion, ginger and garlic until smooth.

Mix the blended vegetables with the gochugaru, fish sauce and plum syrup.

Drain the cured kohlrabi and cut the chives to suitable lengths.

Toss the kohlrabi with the chives and seasoning and let it ferment for a day.

📊 Nutrition Facts (per serving)

14Calories (kcal)

2.6 gCarbs

0.6 gProtein

0.2 gFat

40.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.