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5 from 2 votes


Prep Time15 mins
Cook Time1 d 30 mins
Total Time1 d 45 mins
Author: Jean


  • 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


  • 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.