What You Need to Know
Cubing creates consistent 1.5–2 cm³ pieces that allow even penetration of lactobacillus bacteria and brining solutions. The geometric regularity prevents mushy spots while promoting homogenous CO₂ diffusion during fermentation.
Essential for achieving the signature crunch in kkakdugi (radish kimchi), where irregular cuts lead to textural inconsistency and uneven spice distribution.
Key Parameters
Temperature
5.5°C
4°C - 7°C
Time
18–24 hours
8 hours - 36 hours
Equipment
Nakiri bocho (Japanese vegetable knife)Anti-slip cutting boardCubing guide (stainless steel jig)
Steps
- 1.
Kkakdugi (Seoul-style): Creates optimal brine pockets for gochugaru penetration
The Science
Primary Reaction
osmotic equilibrium establishment