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Kkakdugi - Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)

This traditional Korean radish kimchi, or "kkakdugi" in Korean, easier to make than cabbage kimchi and it's ready to eat in just a day or 2. It's naturally paleo, Whole30, and keto, and you can easily make it vegan as well!
Prep Time15 mins
Fermentation Time2 d
Total Time2 d 15 mins
Course: Condiment, Side Dish
Cuisine: Asian, Korean
Keyword: daikon kimchi, daikon radish kimchi, keto kimchi, kkakdugi, kkakdugi recipe, Korean radish kimchi recipe, paleo kimchi, whole30 kimchi
Servings: 32 servings (8 cups)
Calories: 17kcal


  • Plastic gloves
  • 64 oz jar (or use multiple smaller jars)


  • 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


  • Rinse the radish and cut off any small hairs on the skin. You can also peel the skin, but I like to leave it on. 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. 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 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.



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