Easy 20-Minute Radish Kimchi (Kkakdugi)
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.
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.
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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
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.
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
- Easy White Kimchi (Baek Kimchi) – Non-Spicy
- Easy Bok Choy Kimchi
- Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
- Bachelor Kimchi (Ponytail 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!
Easy Radish Kimchi (Kkakdugi)
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.
Love this simple recipe. Made this a twice last week. I gave the first batch to my mom since it turned out so yummy. And because it’s so easy to make, I just made another batch the next day.
So happy to hear that, Jina!
I did also made this radish kimchi twice already. Glad that you love it. Thank you so much!
Would it work to sub seltzer plus some sugar and lemon/lime for the soda (ingredients I always have)? Otherwise, I’m not a soda drinker and I’d be buying a bottle to use 2/3 cup and tossing the rest.
You can use seltzer or carbonated water with some added sugar to this radish kimchi, but do not add any citrus. hope this helps. Thanks!
Ah, I thought specifying lemon/lime soda like Sprite meant you wanted that citrus taste.
It’s more about the combination of carbonation and sweetness. The citrus flavor in the drink is very subtle and won’t affect the overall taste. Thanks and I hope your kimchi turns out well.
Am a big kimchi fan and loved this. The carbonated soda is a new kitchen hack for me, but it worked. This has fantastic flavor and crunch. I just went to a newly opened Korean restaurant in my town and, though am happy to have the restaurant, this kimchi was better. Do Korean restaurants dumb down their recipes for American tastes?
I’m glad you enjoyed the recipe! Regarding the Korean restaurant you mentioned, their authenticity might vary based on their main clientele. If most of their customers are non-Koreans, they might adjust the flavors to suit those tastes. My tip? Look for a Korean restaurant frequented by Koreans themselves. That’s the same strategy I use to find authentic spots for any world cuisine!
Hi, Holly. I’ve made this radish kimchee and it has been a hit! Your cucumber kimchee was also a crowd favorite! Just curious if it would make a difference to salt the radish before making the kimchee and if so, would I need to adjust anything else in the recipe? Thanks for your advice.
Hi Michiko
If you prefer to salt the radish beforehand, toss it with about 1/4 cup of coarse sea salt and let it sit for 1 hour. Afterwards, rinse the salt brine off with water and drain well. Skip the salt to the kimchi seasoning paste. When mixing the radish with the paste, taste it first and then add extra salt according to your preference. Hope this helps. Thanks!
Thank you so much for your quick and detailed response! I am going to try this right now. Even without salting beforehand, this is hands down my favorite recipe. Friends ask me for the recipe all the time.
Thanks,
Michiko
Hi Holly, I’m curious about the function of the Sprite other than for sweetness. Will leaving it out affect the flavour and texture?
Hi Jeanne
Adding a carbonated drink, such as Sprite, to radish is one of the many methods used to brine the vegetable. It doesn’t affect the flavor or texture negatively. Instead, it imparts a bit of sweetness to the radish as it brines.
Amei a sua história sobre o seokbakji…cheguei a sua página porque vi numa série (Hometown cha-cha-cha) e sempre que vejo as comidas dos restaurantes nestes filmes fico salivando…kkk
Se eu tivesse dinheiro com certeza realizaria meu sonho de conhecer estas iguarias…como não tenho me contento em comprar uma pitada pelo site nas lojas daqui do Brasil…
Do you add water to cover all the radish during fermentation? Or is it okay if the liquid does not cover the radish?
No, you should not cover the radish with water all the way. You will need a small amount, about 1/2 – 1 cup to wash out the remaining kimchi seasoning in the mixing bowl that you used to assemble the kimchi in. Then just pour the water over the radish kimchi.
It is in reality a great and useful piece of info.
I am glad that you just shared this helpful information with us.
Please keep us up to date like this. Thanks for sharing.
I made the radish kimchi on Monday night, the radish used is not Korean just using local radish. On the 3rd night the radish has a bitter taste, do you know why? The crunchy texture is very good just wondering why a bitter taste. Recipe has 3 cloves of garlic / small size ginger / half apple & pear / 4 stalks of spring onion & chinese parsley / Koran chilli powder / 2 tbs salt & sugar
Chinese Parsley is too strong to use in kimchi and it may cause the bitterness in the flavor. Also depends on the type of radish, some is more bitter than the other. Korean radish is somewhat sweeter than other kind.
Thanks! I will strictly follow the recipe coming Sat (your recipe) and finger cross to get the same good taste ; ))
Can I use the plum extract in this recipe? I see that you used it in your 30minute kimchi recipe and I’m very curious about the plum extract 🙂 If so, how much would I use and would I need to omit anything?
Sure you can. Use about 2 tablespoon and omit the sugar in the recipe.
Hello Holly! Im so happy you are back and feeling better! My name is aspyn, i had a question, i bought some radish kimchi and it was super crisp but i had to put it in a different container and after a day in the fridge its kind of soggy and limp. Is there a way to keep this from happening? With purchased or homade radish kimchi?
Hi Aspyn, radish kimchi doesn’t stay fresh that long unlike cabbage kimchi. However always store your kimchi in a airtight container to avoid air contact. Usually if radish kimchi gets too fermented it looses its crunch texture. If you kimchi seems going fermented fast, place egg shell (cleaned and wrapped in cotton or cheese cloth) in the kimchi. The shell will neutralize the acidity of kimchi and slow down the fermentation a little bit.
Ok i will try that thank you so much!!!!
Thank you for this recipe. How much sweet rice flour and water should I use to make this if I don’t want to use potatoe?
Mix about 3 tablespoon rice flour with 1/2 cup water and bring to boil and simmer to thicken up. Cool slightly and use about 3-4 tablespoonful of this rice glue to add to the kimchi filling.
Good article. I absolutely appreciate this site. Stick with it!
Hi Holly,
I just took your 3 part instruction on kimchi. Sitting on my counter now are two beautiful glass jars of homemade kimchi- I had extra filling and radish so I made an impromptu additional batch.
Thank you for the inspiration! I will let you know how it turns out.
Matt from Miami FL
Hi Matt
That is so awesome! Cheers to you!
I do hope you like the taste. I am sure your kimchi will ferment very well in Florida. 🙂
Thank you.
I LOVE Korean food so I’m so happy to find your site!!! My roommate in university was Korean and her mom always made us Kimchi. My absolute favourite was the radish kimchi and I can never find it in stores. So happy to have found a recipe!!!
Just wondering if the 1 tablespoon anchovy sauce is comercial fish sauce or the stock you made at home? Love your blog- just love Korean food!
It is the anchovy sauce, not the stock.
Great story… such a pity about the mocking and humiliation :-(. But you’ve gone waaay beyond all your mockers 🙂
I love radish kimchi, and I shall be trying to make it as you do. More power to you and your super blog!
Hi Holly, one of my best friend is a Korean, and she grew up in Pusan. So she would have a southern accent? I should learn to make this so i can surprise her the next time she visits 🙂
I love korean kimchi they are so delecious! That looks really delecious!
My mouth is watering from these photos! I love your story of the kimchi… lost in translation. I fascinated that the Korean language differs so much from region to region! Thanks for a cute story and delicious-looking recipe, Holly! And happy new year!
Holly-ssi,
Thanks for sharing your story about your “satori” and the kimchi recipe of course. Though my Korean is limited, I’ve also suffered humiliation for mimicking my parents “Kyongs-sang-do” dialect and not being able to pronounce certain sounds properly. I wear it as a badge of honor now though!
I find in cooking though that I have been gradually altering my tastes to prefer the sweetness in Seoul cooking more than to the full-on fishy, spicy salty flavor of my parents’ home towns. They will be visiting next week, so I will have to work on dialing back the sweet when I cook for them!
You have a beautiful website! Thanks for maintaining such a comprehensive, lovingly illustrated guide to Korean cooking!
Jane
Thank you for sharing this recipe! I love pretty much anything made with 무! My kimchi always turns out so salty, so I am curious to try your tip of using Sprite along with the salting step and see if that helps. 🙂 I have some coarse Korean sea salt, but I am not sure if it is the right kind. I would describe it as being “soft” and “feathery.” Does that sound like the right kind of salt?
Hi Erica
your salt sounds like seasalt flakes. They are good for recipes to season. You can use that for soaking to make kimchig but I would reduce the amount. Korean sea salt for Kimchi is similar to rock salt in texture and shape. Sprite helps sweeten the radish. Well ripen and fermented radish kimchi is the best of all!
Hi Holly, thanks so much for the feedback! I hope I have an opportunity to try this recipe soon. 🙂
Looks delish! I love radish, and this looks nice and spicy! Fun story about your accent – thanks for sharing it.
전 한국에 사는데도 김치 만드는거 전혀 못하고
먹는거만 잘하거든요 ^^
김치 맛있어요 만드는건 너무 복잡하고 어려워요