Daikon Kimchi (Kkakdugi)

This spicy daikon kimchi has a nice crunchiness when eaten fresh, when fermented longer it develops a nice sour tang.

Korean radishes are typically used to make kkakdugi 깍두기. In Canada, korean radishes are harder to find and often more expensive than daikon radishes. The appearance and taste of both radishes is very similar, so that’s why I always make this recipe with daikon radishes.

Since this a Korean dish, you should be able to find all the ingredients at an Asian grocery store such as T&T or H-Mart supermarket in Canada.

Step 1

Peel the 4 pounds of daikon radish, rinse under cold water and drain.

Step 2

Cut radish into ¾ to 1-inch cubes.  Put into a large bowl. Add 2 tablespoons of salt and 3 ½ tablespoons of sugar and mix well.

Step 3

Let rest for 15 minutes and then mix the daikon cubes to allow the salt to get evenly distributed. Let rest for another 15 minutes. Prepare the other ingredients during this time.

Step 4

Drain the radish juices into a small bowl.

Step 5

Add the 2 tablespoons of minced garlic, ½ tablespoon of minced ginger, 3 chopped green onions, ¼ cup of fish sauce, ½ cup of hot pepper flakes, and ½  cup of the juice from the radish.

Step 6

Mix everything up with a spoon, so the seasonings coat the radish cubes evenly, and the radish kimchi looks juicy. Feel free to add more sugar, hot pepper flakes, or fish sauce to suit your tastes.

Step 7

Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.You can enjoy it fresh, or keep it in the refrigerator indefinitely. If you prefer a sourer kimchi, leave it on the kitchen counter table for 3-5days. When it smells strong & sour put it in the refrigerator.

Spicy Daikon Kimchi (Kkakdugi)

Ingredients

• 4 pounds daikon radish (1 large sized radish)
• 2 tablespoons non-iodized salt
• 3 ½  tablespoons white or brown sugar
• ¼ cup fish sauce (Can substitute with ¼ cup of soy sauce)
• ½ cup Korean hot pepper flakes (gochugaru)
• 3 green onions, chopped diagonally
• 2 tablespoons garlic cloves (about 5 or 6 cloves)
• ½ tablespoon of minced ginger

Method

Daikon

1. Peel the 4 pounds of daikon radish, rinse under cold water and drain.
2. Cut radish into ¾ to 1-inch cubes.  Put into a large bowl. Add 2 tablespoons of salt and 3 ½ tablespoons of sugar and mix well.
3. Let rest for 15 minutes and then mix the daikon cubes to allow the salt to get evenly distributed. Let rest for another 15 minutes. Prepare the other ingredients during this time.
4. Drain the radish juices into a small bowl.

Seasoning

1. Add the 2 tablespoons of minced garlic, ½ tablespoon of minced ginger, 3 chopped green onions, ¼ cup of fish sauce, ½ cup of hot pepper flakes, and ½  cup of the juice from the radish.
2. Mix everything up with a spoon, so the seasonings coat the radish cubes evenly, and the radish kimchi looks juicy. Feel free to add more sugar, hot pepper flakes, or fish sauce to suit your tastes.
3. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
4. You can enjoy it fresh, or keep it in the refrigerator indefinitely. If you prefer a sourer daikon kimchi, leave it on the kitchen counter table for 3-5days. When it smells strong & sour put it in the refrigerator.

This recipe is adapted from Maanchi’s kkakdugi recipe. If you love cucumbers, try my stuffed cucumber kimchi here.