Radish Kimchi (Kkakdugi) Recipe

Radish Kimchi (Kkakdugi)

A crunchy, cube-cut radish kimchi that showcases the bold, spicy flavors of traditional Korean cuisine. This banchan (side dish) features daikon radish cubes that ferment quickly and maintain a satisfying crunch.

Yield: Approximately 4 cups (1 quart) | Prep time: 25 minutes + 30 minutes draining | Fermentation: 2–5 days

Ingredients

• 2 pounds daikon radish
• ¼ cup unrefined coarse sea salt
• 1 tablespoon grated garlic (5–6 cloves)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sugar
• 2 tablespoons fish sauce (or soy sauce)
• 2–4 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons fresh scallions, chopped
• 1 tablespoon sesame seeds

Preparation

1. Prepare the radish: Peel and rinse the daikon thoroughly. Cut into ½-inch cubes and place on surfaces thoroughly, draining for 30 minutes.

2. Make the seasoning paste: Combine garlic, ginger, sugar, fish sauce, gochugaru, scallions, and sesame seeds in a bowl.

3. Combine: Add the drained radish cubes to the seasoning paste and toss to coat evenly.

4. Pack the jar: Transfer to a clean glass jar, pressing down to eliminate air bubbles. Cover with any remaining liquid.

5. Ferment: Cover loosely and ferment for 2–5 days at room temperature (65°F–75°F / 18°C–24°C).

6. Taste and store: Begin tasting after 2 days. Refrigerate when you reach your preferred fermentation level.

Storage

Refrigerate for up to 1 month. Flavor develops and intensifies during cold storage.

Notes

Kkakdugi ferments quickly. The radish maintains a pleasant crunch throughout fermentation.