Name: Kkakdugi Radish Kimchi
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 4 lbs Korean Radish (Mu); 3 tbsp Coarse Sea Salt; 2 tbsp Granulated Sugar; 0.66 cup Gochugaru (Korean Red Chili Flakes); 0.25 cup Fish Sauce; 3 tbsp Minced Garlic; 1 tsp Minced Ginger; 2 tbsp Salted Shrimp (Saewoo-jeot), chopped; 5 stalks Green Onions, chopped

"Experience the addictive crunch and bold, spicy flavors of authentic Kkakdugi, the beloved Korean cubed radish kimchi. This traditional recipe balances heat, umami, and a hint of sweetness to create a refreshing fermented side dish that elevates any meal."

1 Ingredients

Qty	Item
4 lbs 1.8 kg	Korean Radish (Mu)
3 tbsp 54 g	Coarse Sea Salt
2 tbsp 25 g	Granulated Sugar
0.66 cup 60 g	Gochugaru (Korean Red Chili Flakes)
0.25 cup 60 ml	Fish Sauce
3 tbsp 45 g	Minced Garlic
1 tsp 5 g	Minced Ginger
2 tbsp 30 g	Salted Shrimp (Saewoo-jeot), chopped
5 stalks 5 stalks	Green Onions, chopped

2 Instructions

Peel the Korean radish and rinse it under cold water. Cut the radish into 1-inch cubes.

In a large bowl, toss the radish cubes with sea salt and sugar. Let them sit at room temperature for 45-60 minutes to draw out moisture.

Drain the liquid from the radish into a separate small bowl. Do not rinse the radish cubes; the residual salt and sugar are necessary for flavor.

In a medium mixing bowl, combine the Gochugaru with 1/4 cup of the reserved radish liquid to create a thick red paste.

Add the fish sauce, minced garlic, ginger, and chopped salted shrimp to the chili paste. Stir until well combined.

Pour the seasoning paste over the radish cubes. Using food prep gloves, toss the radish by hand until every cube is thoroughly and evenly coated.

Add the chopped green onions and toss one final time.

Pack the Kkakdugi into clean glass jars, pressing down firmly to remove air pockets. Leave at least an inch of headspace at the top.

Let the jars sit at room temperature for 1-2 days (depending on the warmth of your kitchen) until you see small bubbles and it smells slightly sour. Move to the refrigerator to finish the fermentation process.

·
Use Mu (Korean radish) if possible; it is denser and sweeter than Daikon.
·
The salted shrimp (saewoo-jeot) provides the signature depth of flavor, so don't skip it unless making a vegan version.
·
Do not rinse the radish after salting. The liquid produced during the salting phase is packed with flavor and helps start the fermentation.
·
Press the radish down daily during room-temp fermentation to ensure the cubes stay submerged in their own juices.

? Frequently Asked Questions

How long does Kkakdugi last?

It can be kept in the refrigerator for up to 3 months. The flavor will become more sour and the texture softer as it ages.

Can I make this recipe vegan?

Yes. Replace the fish sauce with soy sauce or a vegan 'no-fish' sauce, and omit the salted shrimp, adding a bit more salt or kelp powder for umami.

Why is my Kkakdugi bitter?

Radish can be naturally bitter if it's out of season. If your radish tastes bitter after salting, add an extra teaspoon of sugar to the seasoning paste to balance it out.

When is it ready to eat?

You can eat it fresh, but it tastes best after 1-2 days of room temperature fermentation followed by at least 5 days in the fridge.

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