Radish kimchi (kkakdugi) made easy in just 20 minutes! This no-soak recipe carries the bold, authentic flavors of traditional Korean kimchi with a crisp, refreshing crunch. A secret fermentation trick ensures perfect texture and taste.

Bowl of crunchy radish kimchi served with chopsticks.

Radish kimchi (Kkakdugi) has always been one of my favorite kimchi to make because it’s so crunchy, refreshing, and easy to prepare. Unlike napa cabbage kimchi, it’s made with cubed radish that has a sweet, crisp bite—one that only gets better as it ferments.

A ladleful of fermented radish kimchi ready to serve.

And unlike many traditional recipes that require soaking the radish in salt water, my version skips that step entirely, making this one of the easiest kimchi recipes to make at home.

It takes just 20 minutes of prep and minimal effort, yet the result is a truly impressive Korean kkakdugi with crisp, bold, authentic flavors. It’s perfect with Korean BBQ, soups, or a simple bowl of rice.

A Peek at the Key Ingredients

Ingredients for making quick radish kimchi, including Korean radish, gochugaru, and carbonate drink.

A note on essential ingredients:

  • Radish: I love using Korean radish (mu) for its firm texture and natural sweetness, which holds up beautifully in the spicy marinade. When I lived in the U.S., I often had to use daikon radish instead—it’s a bit milder and softer, but still works well in a pinch.
  • Cabonated Drink: I always use Sprite (lemon-lime soda) in my kkakdugi, a trick I picked up from Korean restaurants that serve ox bone soup (seolleongtang) alongside radish kimchi. The carbonation works like a magic boost—it lightly breaks down the radish texture, adding a subtle sweetness and creating that signature refreshing taste that sets great kkakdugi apart.
  • Gochugaru: Korean chili flakes are a must—don’t substitute with regular chili flakes because they’re completely different. Look for coarse Korean chili flakes, not the fine powder; the coarse flakes are perfect for kimchi and banchan, while the fine powder is better for making homemade gochujang (chili paste).
  • Cooked rice: Many kimchi recipes use a bit of starch to feed good bacteria and aid fermentation. I always use any type of cooked white rice (no brown rice). You can even substitute with plain mashed potatoes if needed—it still helps develop that tangy, complex flavor during fermentation.
Radish kimchi fermenting in a glass jar on the counter.

Step-by-Step: How to Make Radish Kimchi (Kkakdugi)

Step 1: Peel and slice the radish into ½-inch thick disks or cubes (depending on your preference). Place the pieces in a large mixing bowl.

Step 2: In a blender, combine garlic, ginger, salted shrimp, cooked rice, and water. Blend until smooth.

Step 3: Add gochugaru, sugar, fish sauce, and salt to the puree. Pour in the carbonated drink and mix until thoroughly combined.

Step 4: Pour the kimchi paste over the radish and green onion. Toss everything together until the radish is well-coated, then pack it into a clean jar or airtight container.

Fermenting and Storing Kkakdugi

After packing your radish kimchi, let it ferment at room temperature for a couple of days, then move it to the fridge to finish. It should be ready to enjoy in a few days.

I always check for that perfect balance of tanginess and crunch! You’ll find all the detailed fermentation and storage instructions in the recipe card below.

More Easy Kimchi Recipes

Serving dish filled with crunchy, well-fermented radish kimchi.

This recipe was originally published on January 16, 2013. Updated and republished for more information and accuracy. Please rate it and share your experience in the comments below! For more delicious recipes, subscribe to our newsletter!

Korean radish kimchi, kkakdugi, served in a bowl with chopsticks.

Easy Radish Kimchi (Kkakdugi)

Crunchy, flavorful Korean radish kimchi (kkakdugi) ready in just 20 minutes—no soak needed! A quick fermentation trick gives it bold, authentic flavor.
4.84 from 6 ratings

Recipe Video

Ingredients

  • 2 3/4 lb (1.3 kg) Korean radish, or daikon radish
  • 3-4 stalks green onion, chopped

For kkakdugi seasoning paste

  • 10 cloves garlic
  • 1 inch ginger, peeled and roughly chopped
  • 2 tbsp cooked white rice
  • 1 1/2 tbsp salted shrimp
  • 1/4 cup (60 ml) water
  • 6 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp sugar
  • 3 tbsp Korean anchovy sauce
  • 2 tsp kosher salt
  • 2/3 cup (160 ml) carbonated soda (lemon-lime flavor)

Equipment

  • airtight glass container about 1 gallon in volume

Instructions 

  • To prepare the radish: If your radish is fresh and the skin is smooth, peel it lightly. For thicker skin, peel it off entirely. Cut the radish into 1/2-inch thick disks and then quarter each disk. (Alternately you can cut into 1-inch cubes) Place the radish pieces in a large mixing bowl and set it aside.
  • To make kkakdugi seasoning paste: In a blender or food processor, combine garlic, ginger, salted shrimp, cooked white rice, and 1/4 cup of water. Blend until the mixture forms a smooth, slightly runny paste. Transfer the paste to a mixing bowl. Stir in Korean chili flakes, sugar, fish sauce, and salt. Add the carbonated drink and mix everything well.
  • Mix radish with seasoning: Add green onion to the bowl with the radish. Pour the seasoning paste over the radish and onion mixture, mixing well to ensure all pieces are evenly coated. The seasoning may seem excessive, but it will distribute more evenly as the radish ferments. Transfer the radish kimchi into an airtight container or glass jar for storage.

To ferment and store

  • Let the kimchi sit at room temperature for 2-3 days, depending on the room temperature. You'll notice gas bubbles forming on the surface. As it ferments, the radish will release excess water, diluting the seasoning slightly — this is a positive sign!
    After 3 days, stir the mixture well and then move it to the refrigerator. Let it continue fermenting for another 3-5 days. By the end of this period, your homemade kimchi should have a bright orange-red hue, a refreshing and slightly sour taste, and retain a crisp, crunchy texture.
Calories: 25kcal, Carbohydrates: 6g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 29mg, Potassium: 315mg, Fiber: 2g, Sugar: 3g, Vitamin C: 30mg, Calcium: 37mg, Iron: 1mg
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