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

Easy Radish Kimchi (Kkakdugi)

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The crisp and crunchy radish kimchi, popularly known as kkakdugi, is a staple in Korean cuisine. With this easy 20-minute kkakdugi recipe, you can effortlessly make authentic-tasting radish kimchi that rivals the flavors of Korean restaurants.
Cuisine Korean
Keyword kimchi, kkakdugi, korean radish, radish kimchi, seokbakji, traditional radish kimchi
Prep Time 20 minutes
Total Time 20 minutes
Servings 9
Calories 25
Author Holly Ford

Equipment

  • airtight glass container about 1 gallon in volume

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)

Instructions

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.

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

  • 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.

Video

Nutrition

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