Kkakdugi: Korean Cubed Radish Kimchi
Kkakdugi relies on brining firm, cubed daikon radish to draw out moisture before coating it in a punchy, fermented paste of garlic, ginger, and chili powder. The result is a sharp, crisp side dish that gains depth and tang the longer it sits in your refrigerator.
Balance the crunch and the spice
The radish must be firm and dense; if it feels soft or spongy, the kimchi will lose its signature snap. Handle the chili paste carefully, as it stains surfaces and clothing instantly.
- large mixing bowl
- colander
- paring knife
- glass fermentation jar
- food-safe gloves
What goes in.
- 5 lbKorean daikon radish (mu), scrubbed and peeled
- 1/4 cupcoarse sea salt
- 2 tbspsugar
- 1/2 cupgochugaru (coarse Korean chili flakes)
- 1/4 cupfish sauce
- 2 tbspminced garlic
- 1 tspgrated ginger
- 3scallions, cut into 1-inch pieces
- 2 tbspglutinous rice flour mixed with 1 cup water, boiled and cooled
Drawing out the water
Tossing the cubed radish with salt and sugar is not just for seasoning; it pulls excess water from the cells, ensuring the radish stays crunchy rather than turning mushy during fermentation.
The method.
Cube the radish
Cut the radish into 1-inch uniform cubes. Uniformity ensures they all pickle at the same speed.
Brine
Toss the cubes with salt and sugar in a large bowl. Let it sit for 60 minutes, tossing every 15 minutes. Drain the liquid that collects at the bottom.
Prepare the paste
In a smaller bowl, combine the chili flakes, fish sauce, minced garlic, ginger, and the cooled rice flour porridge. Mix until it forms a thick, vibrant red slurry.
Coat
Pour the paste over the drained radishes. Add the scallions. Using gloves, massage the paste onto the cubes until every surface is deeply stained and coated.
Pack and rest
Pack the radishes firmly into your jar, pressing down to remove air pockets. Leave at least an inch of headspace at the top.
Ferment
Keep the jar at room temperature for 24 hours to jumpstart fermentation, then move it to the refrigerator. It is ready to eat after 3 days but tastes better after a week.
Other turns to take.
Extra Spicy
Increase the gochugaru to 3/4 cup for a deeper red color and more aggressive heat.
Vegan
Replace the fish sauce with an equal amount of soy sauce or kelp stock and omit the shrimp paste if included.
When it doesn't go to plan.
Do not rinse the radish after brining; the residual salt is part of the flavor profile.
If the fermentation is moving too slowly, leave the jar on the counter for another day before chilling.
Always press the kimchi down with a clean spoon before closing the lid to keep the pieces submerged in their own juices.
The ones that keep coming up.
How do I know when it is done fermenting?
The radish will smell slightly sour and bubbly, and the texture will have softened just enough to be pleasant while retaining its core crunch.
Why did my kimchi turn soft?
Usually because the radish was not fresh to begin with or it sat out in a room that was too hot for too long.
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