Radish kimchi (kkakdugi) — beginner-friendly Korean cubed radish
4
Units:
Prep: 20 min
Radish
- 1 lb Korean radish or daikon
- 1 tbsp fine salt
- 1 tsp granulated sugar
- 3 scallions, sliced
Paste
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- ½ tsp fresh ginger, grated
A beginner-friendly kimchi made from cubed Korean radish (or daikon) that skips the salting-and-rinsing of cabbage leaves. The cubes stay crunchy through fermentation and make an excellent side dish for rice, soups, or any Korean meal.
Instructions
- Cut radish: Cut the radish into 3/4-inch cubes.
- Salt and rest: Toss cubes with salt and sugar in a large bowl. Let sit 30 min so the radish releases some moisture.
- Make paste: In a separate bowl, mix gochugaru, fish sauce, minced garlic, and grated ginger into a thick paste.
- Add scallions: Slice scallions and fold them into the paste.
- Combine: Pour the paste over the salted radish cubes. Mix until every cube is coated.
- Jar and ferment: Pack tightly into a jar, pressing down so the brine covers the cubes. Ferment 2-3 days at room temperature. Transfer to the fridge when it tastes tangy.
Tips
- Korean radish (mu) is sweeter and crunchier than daikon, but both work well.
- Cubes should stay crunchy after fermentation — if they go soft, the ferment ran too long.
- Keeps 2-3 weeks refrigerated. Flavor continues to develop.
- For a vegan version, substitute the fish sauce with 1 tsp soy sauce + 0.5 tsp miso paste.
Created: 3/23/2026, 2:39:26 AM diytraditionallow cost
Mixing bowl, glass jar, chef's knife, cutting board