Easy Kkakdugi Recipe (Korean Radish Kimchi) (2024)

• Korean radish or “moo”: If you are unable to find Korean radish, you can use daikon radish with the same results. They are very similar in flavor and texture. Check your local ethnic market for moo, but I’ve often seen daikon radish at regular grocery stores these days.
• Sea salt: I used fine sea salt, but if you are using coarse sea salt, make sure to add more.
• Garlic: All Korean kimchi is heavy on garlic, and you can’t make kimchi without it.
• Ginger: Another important flavor in this Korean radish kimchi recipe. It’s subtle but necessary!
• Green onions: Some people cut these into larger pieces, but I like to chop them small so they are incorporated evenly into the kimchi.
• Gochugaru: This is Korean red pepper flakes used in a majority of Korean dishes. If you can’t find it locally, you can order it online. Make sure to use coarse flakes.
• Fish sauce: Many fish sauce brands on the market have additives you might want to avoid. I really love the Red Boat brand for the highest quality and flavor, and it’s also paleo and Whole30-friendly.

If you are making vegan kimchi, you can substitute fish sauce for tamari sauce or soy sauce (if you are okay with gluten).

Equipment

• Plastic disposable gloves: I highly recommend these to mix the kimchi ingredients with your hands. The spices of the kimchi, especially gochugaru, can be very strong and stay on your hands for a long time. You’ll also feel a tingly sensation on your hands if you don’t use gloves, and it’s not a pleasant feeling.
• Airtight glass jar: This kkakdugi recipe will yield about 8 cups, so I ferment it in a 64-oz jar like this one. However, if you only have smaller containers, you can divide the kkakdugi into multiple jars as well.

Step 1: Rinse the radish and peel. Cut the radish into bite-sized 1-inch cubes and put them in a large mixing bowl.

Step 2: 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.

Step 3: I highly recommend you wear plastic gloves before this step. Add the garlic, ginger, green onions, gochugaru, and fish sauce to the large bowl. Mix everything well with your hands so the spices are evenly coated.

Step 4: Taste to add more gochugaru or fish sauce, if needed. Keep in mind that the kimchi will get saltier as it ferments.

Step 5: 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. Ensure the top of the kimchi is at least 2 inches below the jar’s opening.

Step 6: 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.

Step 7: 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 it to check to see that it has fermented to your liking.

Step 8: 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: Kkakdugi 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 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.

What is kkakdugi made of?

7 simple ingredients: cubed radishes (moo), salt, garlic cloves, ginger, green onions, gochugaru, and fish sauce.

How long does it take for kkakdugi to ferment?

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!

Why don’t you use any sugar to ferment?

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