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Radish Kimchi

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preserved foods•korean•contains seafood
36 hours•2 quarts•

Ingredients

  • 3 pounds Korean radish (mu) – peeled and cut into 1-inch cubes (~1.5 large korean radishes)
  • 2 1/2 tbsp coarse sea salt
  • 1 tbsp sugar (13g)
  • 1/2 cup Korean red pepper flakes (gochugaru)
  • 3 tbsp fish sauce
  • 2 tbsp salted shrimp (saeujeot) – finely chopped
  • 2 tbsp garlic – minced
  • 2 tsp ginger – minced
  • 1/4 cup water
  • 4 scallions – cut into 1-inch pieces
Radish Kimchi

Instructions

  1. 1.

    Wash a 2-quart glass jar and lid with hot, soapy water and let air-dry.

  2. 2.

    Place the cubed Korean radish in a large bowl. Sprinkle with coarse sea salt and sugar, toss well, and let stand 45 minutes, tossing once or twice, until the radish releases liquid and softens slightly.

  3. 3.

    Drain the radish in a colander, reserving 2–3 tablespoons of the brine if possible. Do not rinse. Return the radish to the bowl.

  4. 4.

    In a separate bowl, mix the gochugaru, fish sauce, salted shrimp, minced garlic, minced ginger, and the water (or reserved brine) to form a thick paste.

  5. 5.

    Add the paste and the scallions to the drained radish. Toss with gloved hands until every piece is evenly coated and the mixture is glossy and slightly juicy.

  6. 6.

    Pack the kimchi into the clean jar, pressing down firmly to remove air pockets and to bring the brine up to cover the radish. Leave 1–2 inches of headspace.

  7. 7.

    Wipe the rim, seal loosely (or use an airlock lid), and leave at cool room temperature (65–72°F) for 24–48 hours. Burp once daily if using a standard lid. Ferment until you see active bubbles and the brine rises to cover, and the taste is lightly tangy.

  8. 8.

    Tighten the lid and refrigerate at least 12 hours before serving to settle flavors. The kimchi will continue to mature over 1–2 weeks; keep the radish submerged in brine and use clean utensils each time.

Radish Kimchi, known as kkakdugi, is a crunchy, juicy kimchi made from large white Korean radish cut into cubes. The flavor is bright and peppery with a clean heat from gochugaru, rounded by garlic and ginger and deeply savory from fermented seafood. Its brine is appetizing and lightly effervescent, making it a refreshing counterpoint to rich soups, stews, and grilled meats.

Rooted in the broader kimchi tradition, kkakdugi likely developed alongside other radish-based ferments as a way to preserve late-season crops. It is especially beloved with hearty broth dishes like seolleongtang and galbitang, where its crisp texture and tang cut through the richness. Over time it has become a staple banchan across Korea, appearing at home tables and restaurants year-round.