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You are here: Home / Egg Free / Carrot & Radish Kimchi (Kkadugi)

Carrot & Radish Kimchi (Kkadugi)

April 7, 2015 by Jean Choi 6 Comments

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Grab a copy of my new cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.

While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean,  you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
Carrot & Radish Kimchi (Kkadugi)I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
Carrot & Radish Kimchi (Kkadugi) Carrot & Radish Kimchi (Kkadugi)
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!
Carrot & Radish Kimchi (Kkadugi) Carrot & Radish Kimchi (Kkadugi)

CARROT & RADISH KIMCHI (KKAGDUGI)

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 day 30 minutes
Total Time: 1 day 45 minutes
Author: Jean

Ingredients

  • 2 lbs Korean or daikon radishes
  • 1 lb carrots
  • 1 tbsp & 1 tsp sea salt
  • 5 cloves garlic, minced
  • 1 inch ginger, finely grated
  • 1/3 cup preservative & MSG-free fish sauce (can sub for coconut aminos or tamari sauce)
  • 1/2 cup Korean coarse red pepper flakes (Add more or less depending on your spice level)
  • 4 stalks green onions, chopped

Instructions

  • Rinse the radishes and carrots and cut off any small hairs on the skin. (You can also peel the skin, I leave it on.)
  • Cut the radishes and carrots into bite sized cubes and put them in a large bowl.
  • Coat the mixture with sea salt evenly.
  • Let it rest for 30 minutes so they have time to sweat.
  • Drain out most of the juice but leave about 2 tbsp to 1/4 cup in the mixture.
  • Add minced garlic, grated ginger, fish sauce, red pepper flakes, and chopped onions.
  • Mix everything well so the seasonings are evenly coated.
  • Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
  • Close the lid and let it sit outside the fridge at room temperature out of sunlight for 24-48 hours while it ferments.
  • It's ready when you open the lid and you see small bubbles escaping off the top and the kkadugi has a strong, sour smell.
  • Store in the fridge and eat it with EVERYTHING.

Paleo Gluten Free Whole30 Carrot & Radish Kimchi (Kkadugi)

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By Jean Choi | April 7, 2015

Comments

  1. google adwords tool says

    April 26, 2015 at 9:24 am

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    • Jean Choi says

      April 26, 2015 at 9:52 am

      Thank you for your interest. Can you send me the link to your page so I can see what your blog is about?

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  2. henna says

    April 27, 2018 at 3:03 pm

    5 stars
    would carrot kimchi be as effective as the cabbage one? and would it be more beneficial to the gut than having yogurt?

    Reply
    • Jean Choi says

      April 28, 2018 at 10:21 am

      They all have similar probiotics, but different strains which we can all benefit from. I usually tend to eat more kimchi than yogurt because I always prefer savory over sweet, and I don’t do well with dairy.

      Reply
  3. Tammy says

    January 12, 2019 at 2:59 pm

    I apologize if I a completely missing it, but I don’t see the amount of sugar you put in the recipe necessary for fermentation. How much do you need and when do you put it in?

    Thanks!

    Reply
    • Jean Choi says

      January 12, 2019 at 3:44 pm

      No sugar necessary! The natural sugars in the radish and carrots will aid with the fermentation. 🙂

      Reply

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Welcome!

I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
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