Kkakdugi (Korean Radish Kimchi)
A crisp, spicy Korean fermented radish kimchi with a bright red chili kick and deep umami flavor. This quick-ferment version is ready to eat within hours and keeps for weeks in the fridge.
- Total time
- 20 min
- Servings
- 4
- Calories
- 45
- Protein
- 2g
Ingredients
- 2 lb Korean radish (daikon), unpeeled
- 2 tablespoons sea salt
- 3 tablespoons gochugaru (Korean red chili flakes)
- 4 cloves garlic cloves, peeled
- 1 tablespoon fresh ginger, peeled
- 1.5 tablespoons fish sauce
- 1 tablespoon sesame seeds
- 2 stalks scallions, white and green parts
Instructions
- 1
Cut the 2 lb Korean radish into 1/2-inch cubes, leaving the thin skin on — the skin holds the kimchi together during fermentation and adds nutrients. You should have about 6 cups of cubed radish.
- 2
Place the radish cubes in a large bowl and sprinkle with 2 tablespoons of sea salt. Toss gently to coat and let sit for 5 minutes — this draws out excess moisture and starts the brining process. After 5 minutes, you should see some liquid pooling in the bowl.
- 3
While the radish sits, finely mince the 4 garlic cloves and grate the 1 tablespoon of fresh ginger on a microplane into a small bowl. Add 3 tablespoons of gochugaru (Korean red chili flakes) and 1.5 tablespoons of fish sauce to create a paste — the fish sauce brings the umami depth that defines kkakdugi.
- 4
Slice the 2 scallions — white and green parts — into 2-inch pieces and set aside.
- 5
Pour off most of the liquid that has accumulated in the radish bowl, leaving just a light coat at the bottom — you want the radish to stay moist but not swimming in brine. Add the gochugaru paste to the radish cubes, then add the 1 tablespoon of sesame seeds and the scallions. Using clean hands or a rubber spatula, gently toss until every piece is coated with the red chili mixture.
- 6
Transfer the kkakdugi to a clean glass jar or non-reactive container — avoid metal containers as the vinegar and chili can react with them. Pack it down gently so the radish is submerged under its own liquid. Seal with a lid but leave it slightly loose to allow fermentation gases to escape.
- 7
Leave the jar at room temperature (68–72°F is ideal) for 2–3 hours — you'll notice tiny bubbles forming, which means fermentation has started. After this initial burst, move it to the refrigerator, where it will continue to develop flavor slowly. It's crisp and ready to eat immediately, but the flavor deepens after 24 hours and peaks at 3–5 days. It keeps refrigerated for up to 3 weeks.
Tools you’ll need
- large bowl
- cutting board
- sharp knife
- small bowl
- microplane grater
- rubber spatula
- clean glass jar with lid (32 oz or larger)
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
