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Vegetables from Seoul
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.
| boiled radish cubes | |
| scallion | |
| garlic | |
| ginger | |
| gochugaru | |
| jeotguk |
Total time across the steps of Kkakdugi (cubed radish kimchi): 50 days – 53 days
What changes: Korean radish is cut into cubes
Smaller cubes soured faster in the first 5 days. Output: radish cubes.
Microbes at work in this step
Not documented for this step.
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
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.
Unlike ordinary kkakdugi, which is made from raw salted radish, the radish here is boiled first, so the cubes are soft instead of crunchy.
Every number is labelled with how it is known. How this atlas is made
