Easy Kkakdugi (Cubed Radish Kimchi)
Nothing like a bite of crunchy, spicy Kkakdugi to make every meal taste better! Make easy Korean Cubed Radish Kimchi and enjoy the BEST fermented kick of spicy goodness!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5-6 lbs Korean Radish (moo) ((2-3 medium to large ones))
- 2 Tbsp coarse mineral salt ((regular salt also works))
- 1/4 cup sugar
- 3/4 cup Gochukaru (Korean chili flakes)
- 2 Tbsp sugar
- 3 Tbsp fish sauce (I use 3 Crabs brand)
- 1 Tbsp saewoojut (Korean salted shrimp) ((you can sub with fish sauce if you don't have it))
- 6 green onions, chopped ((can be subbed with 1 small onion grated to a juicy pulp))
- 12 garlic cloves, minced ((1 entire head))
- 1/2 inch ginger, peeled + minced
- 1 Tbsp rice flour ((regular flour also works, if you don't have it))
Instructions
- 1
Prep radishes. Rinse dirt off radishes. Using a vegetable peeler, remove the skin (optional). Also, trim the ends with a knife.
- 2
Cube into 1-inch chunks. Slice into thick 1-inch discs. Then cut into 1-inch thick sticks. Finally, cub into 1-inch chunks.
- 3
Add salt and sugar. Sprinkle salt and sugar directly on top. Mix thoroughly, using your hands, to ensure that every cube is evenly coated. The cubes should look "frosted."
- 4
Rest radish. Set aside at room temperature, uncovered, for 30 minutes.
- 5
Drain. After 30 minutes, drain radish in a colander. Discard any liquid remaining in the bottom of the bowl and rinse out the bowl with water. DO NOT RINSE THE RADISHES! Transfer the drained radishes back into the bowl.
- 6
Add seasoning + mix. Add the remaining ingredients (labeled "seasoning" on the recipe card), directly on top of the cubed radish. Mix thoroughly, using your hands, to ensure that every cube is evenly coated. (Rubber dishwashing gloves or disposable gloves come in handy here). At first, the seasoning will look dry. Keep mixing. Ater several minutes, the seasoning will form a thick, juicy paste.
- 7
Pack into jars. Transfer to glass containers and close with a tight-fitting lid I use 2 2L canning jars for this amount. Rest at room temperature for 24 hrs then transfer to the fridge. After a week or two in the fridge, check the Kkakdugi. When the Kkakdugi is ripe, it will taste pleasantly sour and acidic. The Kkakdugi should last a long time but is best eaten within 3-4 months.