Korean Radish Kimchi (Kkakdugi Recipe)
Korean radish kimchi, also called kkakdugi, is a crunchy, tangy, and slightly spicy cubed kimchi that’s easier to make than the traditional napa cabbage version. It’s ready to enjoy in just a day or two, naturally paleo, Whole30, and keto, and can be made vegan with a simple swap. This quick-fermenting recipe is approachable, versatile, and one of my favorite ways to bring a refreshing, probiotic-rich Korean side dish to the table.
Servings: 32 servings (8 cups)
Equipment
- Plastic gloves
- 64 oz jar (or use multiple smaller jars)
Ingredients
- 3 lb Korean radish or daikon radish
- 4 tsp sea salt
- 5 cloves garlic minced
- 1 inch fresh ginger grated
- 4 stalks green onions chopped
- 1/3 cup gochugaru Korean red pepper flakes
- 1/4 cup fish sauce or tamari sauce for vegan
- OPTIONAL : 1-2 tbsp sugar omit for Whole30 or keto
Instructions
- Rinse the radish and peel. Cut the radish into bite-sized cubes and put them in a large mixing bowl.
- Sprinkle with sea salt and toss together to coat. Let this rest for 30 minutes so the radish can sweat out its juice and soften. Drain out the juice.
- I highly recommend you wear plastic gloves before this step: Add the garlic, ginger, green onions, gochugaru, and fish sauce. Add sugar if you wish. Mix everything well with your hands so the spices are evenly coated.
- Taste to add more gochugaru or fish sauce, if needed. Keep it mind that the kimchi will get saltier as it ferments.
- Transfer to a glass jar with an airtight lid, pressing down firmly with your hand as you pour it in so the mixture is compact in the jar and there are no air bubbles. Make sure the top of the kimchi is at least 2 inches below the opening of the jar.
- Close the lid and let it sit at room temperature out of sunlight for 24 to 48 hours while it ferments. Check after 24 hours.
- It's ready when you open the lid and you see small bubbles escaping off the top and the kkakdugi has a strong, sour smell. You can also taste to check to see that it has fermented to your liking.
- Store your kkakdugi in the refrigerator and eat it with everything! It will keep well for longer than a year, but you may want to eat it within 3 to 4 months before it gets too sour.
Video
Notes
Expert Tips
- Adjusting to taste: Every household has its own flavor. Add more gochugaru for a spicy radish kimchi, or extra fish sauce for a saltier kick.
- Fermentation preference: I like my kimchi on the sour side, so I ferment for the full 2 days. If you prefer it milder, stop after 24 hours.
- Gloves are your friend: Gochugaru can stain and leave a lingering tingle on your hands. Use disposable gloves when mixing. When I first made this without gloves, I didn’t realize how long that tingle would last - lesson learned!
- Jar choice: A 64-oz glass jar works well for a full batch, but you can also split it into smaller jars.
Storage Tips
- Just like regular kimchi and many other fermented foods, this Korean radish kimchi (kkakdugi) will last indefinitely in the refrigerator.
- However, it'll still continuously ferment slowly while chilling, so you may want to eat it within 3-4 months of making it. Otherwise, the flavor may get too sour for you to enjoy.
Nutrition
Serving: 1serving - about 1/4 cup | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 483mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg