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Kkakdugi - cubed radish kimchi in a bowl
Spicy and refreshing kimchi made from radish

Kkakdugi (Cubed Radish Kimchi)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Kkakdugi is the crunchy star of Korean meals. While classic kimchi is made from napa cabbage, the main ingredient here is Korean radish (Mu), which has a firmer, juicier, and sweeter texture. During fermentation, the radish softens but retains its bite (producing the famous 'asak-asak' sound). Fermentation not only preserves the vegetable but transforms the simple root into a probiotic bomb full of umami.
🕒 Prep Time 45 mins
🍳 Cook Time 5 mins
⌛ Total Time 1 day 1 hr
🍽️ Servings 10 servings
🔥 Calories 45 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large mixing bowl: for salting.
  • Rubber gloves: to protect hands from spicy chili (capsaicin).
  • Glass or ceramic jar: for fermentation.

Allergen Information

⚠️ Fish
⚠️ Soy
⚠️ Wheat

Instructions

1 ✓

Peel the radish and cut into 1-inch cubes. Place in a large bowl, sprinkle with salt and sugar. Toss thoroughly and let sit for 30-45 minutes.

Tip: Salt and sugar create osmotic pressure, drawing water out of the radish cell walls so it stays crunchy and doesn't water down the spice paste.
2 ✓

Make the rice paste: mix the rice flour with the water in a small pot, simmer until thick (like wallpaper paste), then cool completely.

Tip: The rice paste (pul) provides food for the lactobacillus bacteria for fermentation and helps the chili adhere to the radish.
3 ✓

Blend the garlic, ginger, fish sauce, and soy sauce until smooth. Mix in the cooled rice paste and Gochugaru chili flakes. Let stand for a few minutes for the flakes to hydrate.

Tip: Gochugaru not only adds heat but also a beautiful red color and a sweet-smoky aroma.
4 ✓

Drain the water from the radish (do not rinse, just drain). Add the chopped scallions and the prepared chili paste.

Tip: If you rinse it, you wash away the flavor. You can keep some of the extracted liquid if you want a soupier kimchi.
5 ✓

Put on rubber gloves and massage the paste into the radish until every cube is evenly red.

Tip: Hand massaging helps the flavors penetrate.
6 ✓

Pack the mixture into a jar, pressing down to remove air pockets between layers. Seal. Leave at room temperature for 24 hours (summer) or 48 hours (winter) until bubbles appear, then refrigerate.

Tip: Air is the friend of mold; an anaerobic (airless) environment is the friend of good bacteria.

Recipe FAQ

Why does it smell strong?
Gases are released during fermentation (mainly sulfur compounds from radish and garlic). This is natural. Put it in the fridge to slow the process.
When is it ready?
After 1-2 days at room temperature, it will start to smell sour and bubbles will appear. Move it to the fridge then.

Ingredients

  • 3.5 lbs Korean Radish (Mu) or Daikon
  • 2 tbsp Salt (non-iodized)
  • 2 tbsp Sugar
  • 5 cloves Garlic
  • 1 knob Ginger (walnut size)
  • 4 tbsp Gochugaru (Korean Red Pepper Flakes)
  • 3 tbsp Fish Sauce
  • 2 tbsp Soy Sauce
  • 0.5 cup Water
  • 1 tbsp Glutinous Rice Flour
  • 2 stalks Scallions (Green Onions)