Kkakdugi (Cubed Radish Kimchi)
This is a preservation project that respects the crunch of the radish. Unlike napa cabbage, radish holds its texture against the salt, providing a clean, snappy contrast to the fermentation funk.
Consistency is your priority
Cut the radishes into uniform cubes so they cure and ferment at the same rate. Don't rush the salting process; it draws out the excess moisture that would otherwise make the final dish watery.
- large mixing bowl
- sharp chef's knife
- colander
- glass fermentation jar
What goes in.
- 4 lbKorean radish (mu), peeled and cut into 1-inch cubes
- 2 tbspcoarse sea salt
- 1 tbspsugar
- 1/2 cupgochugaru (Korean red chili flakes)
- 1/4 cupfish sauce
- 3 tbspminced garlic
- 1 tspgrated ginger
- 4scallions, cut into 1-inch pieces
- 2 tbspsweet rice flour mixed with 1 cup water, cooked into a thin porridge and cooled
Drawing out the water
Toss the radish cubes with salt and sugar, then let them sit for an hour. The salt pulls the liquid from the center of the radish, ensuring the texture remains crisp rather than limp once the seasoning paste is added.
The method.
Cure the radish
Place cubed radishes in a large bowl. Sprinkle with salt and sugar. Toss well and let stand for 60 minutes, tossing once halfway through.
Prepare the paste
In a separate bowl, whisk together the cooled rice porridge, gochugaru, fish sauce, garlic, and ginger until it forms a thick, vibrant red slurry.
Drain
Drain the liquid from the radishes. Do not rinse them; keep that residual salinity.
Combine
Add the red paste and scallions to the radishes. Use gloved hands to massage the paste into every cube, ensuring even coating.
Pack
Press the mixture into a clean glass jar. Push down firmly to remove air pockets, leaving at least an inch of headspace at the top.
Ferment
Keep at room temperature for 24 hours, then move to the refrigerator. It is ready to eat after 48 hours but peaks in brightness around day five.
Other turns to take.
Heavy Garlic
Double the minced garlic for a sharper, more pungent finish that stands up well to fatty meats.
Sea-salt heavy
Use a coarse-grain mineral salt instead of standard sea salt to slow down the fermentation rate.
When it doesn't go to plan.
Wear gloves when mixing the paste to protect your skin from the chili capsaicin.
If the jar lid bulges slightly, it means gas is building up—that is normal. Just burp the jar by opening it quickly to release the pressure.
Use Korean radish (mu) if possible; its firm, dense structure is superior to common daikon, which can turn soft too quickly.
The ones that keep coming up.
How do I know if it has fermented enough?
The radish will taste less like raw vegetable and more like a cohesive, tangy pickle. You will smell a distinct sourness when you open the jar.
Can I use low-sodium fish sauce?
Stick to standard fish sauce. The salt content is a necessary component for the fermentation process to safely preserve the radish.
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