Easy Kkakdugi Recipe (Korean Radish Kimchi) (2024)

5 from 4 votes

• 3 lb Korean radish or daikon radish
• 4 tsp sea salt
• 5 cloves garlic minced
• 1 inch fresh ginger grated
• 4 stalks green onions chopped
• 1/3 cup gochugaru Korean red pepper flakes
• 1/4 cup fish sauce or tamari sauce for vegan
• OPTIONAL : 1-2 tbsp sugar omit for Whole30 or keto

• Rinse the radish and peel. Cut the radish into bite-sized cubes and put them in a large mixing bowl.

• Sprinkle with sea salt and toss together to coat. Let this rest for 30 minutes so the radish can sweat out its juice and soften. Drain out the juice.

• I highly recommend you wear plastic gloves before this step: Add the garlic, ginger, green onions, gochugaru, and fish sauce. Add sugar if you wish. Mix everything well with your hands so the spices are evenly coated.

• Taste to add more gochugaru or fish sauce, if needed. Keep it mind that the kimchi will get saltier as it ferments.

• Transfer to a glass jar with an airtight lid, pressing down firmly with your hand as you pour it in so the mixture is compact in the jar and there are no air bubbles. Make sure the top of the kimchi is at least 2 inches below the opening of the jar.

• Close the lid and let it sit at room temperature out of sunlight for 24 to 48 hours while it ferments. Check after 24 hours.

• It's ready when you open the lid and you see small bubbles escaping off the top and the kkakdugi has a strong, sour smell. You can also taste to check to see that it has fermented to your liking.

• Store your kkakdugi in the refrigerator and eat it with everything! It will keep well for longer than a year, but you may want to eat it within 3 to 4 months before it gets too sour.

Expert Tips

• Adjusting to Taste: What's wonderful about Korean radish kimchi (or any kind of kimchi) is that the flavors will vary widely depending on who makes it. Every household has its own flavor, additions, and version that it makes.
  • This Whole30 kimchi is not too spicy nor too salty. I created a Goldilocks version to please all taste buds, but you can add more gochugaru to make it more spicy or fish sauce for a saltier flavor.
  • Also, I like my kimchi very sour and fermented, so I like to let this Korean radish kimchi ferment for the full 2 days. However, not everyone likes it that sour, and if that's the case for you, you can ferment it for just 1 day. It really depends on how you like it!

Serving Tips

Serving kkakdugi is really up to you! It is typically served as a side dish or condiment and goes well with various dishes. Here are some suggestions:

Side Dish: Serve as a side dish or banchan (small side dish) alongside your favorite Korean main dishes.

Rice: It pairs wonderfully with a side of steamed white rice.

Soup: Add to Korean soups for an extra kick of flavor.

Barbecue: Serve it alongside this Pork Bulgogi or these Korean Steak Bites.

Noodles: Use it as a topping for Korean cold noodle dishes.

Sandwiches: Get creative and use it as a spicy and tangy filling for tacos, wraps, or sandwiches.

Storage Tips

Just like regular kimchi and many other fermented foods, this Korean radish kimchi (kkakdugi) will last indefinitely in the refrigerator.

However, it'll still continuously ferment slowly while chilling, so you may want to eat it within 3-4 months of making it. Otherwise, the flavor may get too sour for you to enjoy.