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Radish Kimchi

Radish Kimchi

Alisha
Radish kimchi (Kkakdugi) is a crunchy, flavorful dish made from Korean radish, offering a balanced mix of spicy, salty, and sweet flavors. Its unique taste deepens with fermentation, making it a versatile condiment that pairs well with various meals and offers a fruity, mellow kick over time.
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Prep Time 40 minutes
Cook Time 1 day
Total Time 1 day 40 minutes
Course Side dish (Banchan), Condiment
Cuisine Korean
Servings 6
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Blender
  • Mandoline (optional)
  • Medium-sized bowl
  • Microwave
  • Food prep gloves
  • Plastic wrap
  • Glass container or non-reactive container (such as canning jar)
  • Fermentation weight
  • Airlock lid

Ingredients
  

  • Radish and Vegetables
  • 1.1 kg 1.4 kg, or 3 pounds of Korean radish or daikon radish (depending on batch size)
  • 3 stalks or 5 scallions of green onion or scallions
  • 1 red apple chopped finely
  • 1 brown onion chopped finely
  • Seasoning and Flavor Enhancers
  • ⅔ cup or 4 Tbsp of Korean chili flakes or Korean chile powder or coarse ground gochugaru
  • 2 tablespoons to ¼ cup of fish sauce anchovy sauce, or saeujeot (Korean salted shrimp)
  • Optional: Soy sauce plant-based alternative for fish sauce
  • 5 or 6 cloves or 12 garlic cloves minced or whole
  • About 10 g or 1 Tbsp of minced ginger
  • Fermentation and Balance
  • 2 Tbsp or 1 tablespoon plus 1 teaspoon of Diamond Crystal kosher salt Korean coarse salt, or rock salt
  • 2 teaspoons or 1 ½ Tablespoon of sugar
  • ¼ cup of rice flour
  • 30 ml of water

Instructions
 

  • 🥣🔹 Step 1: Prepare the Radish
  • Peel and cut the radish into ¾ to 1-inch cubes (adjust to preference).
  • If you prefer a finer texture, you can slice, shred, or julienne using a mandoline.
  • Salt the radish: Place it in a large bowl, sprinkle salt and sugar, and toss well.
  • Let it sit at room temperature for 30 minutes to draw out excess moisture.
  • Rinse with cold water, drain, and pat dry to remove any extra salt.
  • 🔹 Step 2: Make the Kimchi Base
  • In a blender, combine:
  • Chopped onion
  • Chopped apple
  • Fish sauce (or soy sauce for a plant-based option)
  • Blend until smooth.
  • 🔹 Step 3: Prepare the Rice Porridge (Fermentation Starter)
  • In a medium bowl, mix rice flour and water until smooth.
  • Heat in a microwave for 1 minute until it thickens into a mildly runny porridge.
  • Let it cool, then mix it with:
  • Gochugaru (Korean chili flakes)
  • Blended kimchi base
  • Garlic, ginger, and other seasonings
  • 🔹 Step 4: Coat the Radish
  • In a clean mixing bowl, add:
  • Chopped green onions
  • Prepared kimchi paste
  • Radish cubes
  • Massage the paste into the radish (wear food prep gloves).
  • Ensure the radish is evenly coated in the bright red seasoning.
  • 🔹 Step 5: Start Fermentation
  • Transfer the coated radish into a clean glass jar.
  • Press down firmly to remove air pockets.
  • Cover with plastic wrap, add a fermentation weight, and seal with an airlock lid (optional).
  • Let sit at room temperature for 6–24 hours depending on warmth.
  • 🔹 Step 6: Storing & Fermentation
  • After 24 hours, check for bubbles (a sign fermentation has begun).
  • Store in the fridge at 6°C (42.8°F) or lower to slow fermentation.
  • Best flavors develop after 14 days but can be eaten sooner.
  • 🥡 Storage Tips
  • ✅ Fridge: Keeps up to 3 months at 4°C (39°F).
  • ✅ Freezing: Not recommended, as texture changes.
  • 🔹 Flavor Timeline:
  • Fresh (1–3 days): Crunchy, mildly spicy.
  • 2 Weeks: Stronger umami, balanced heat.
  • 1 Month+: Deeply fermented, tangy, intense.

Notes

Kimchi can be eaten fresh or fermented for deeper flavor
Adjust chili flakes based on spice preference
Store in airtight containers to maintain freshness
Fermentation time may vary depending on the kitchen's temperature

Nutrition Value (Per Serving ~100-150g)

Calories: 40-50 kcal
Carbohydrates: 8-10g
Protein: 1-2g
Fats: <1g
Fiber: 2-4g
Sodium: 500-700mg (varies based on salt usage)
Probiotics: High due to fermentation process
Keyword Radish Kimchi