Korean Radish Kimchi is a tangy, crunchy, and spicy side dish and condiment that you can easily make at home. This recipe is delicious and foolproof. Enjoy your homemade radish kimchi with rice and noodle dishes. It also works great as an accompaniment to Korean BBQ, fried eggs, and wraps.
Jump to:
What is Kimchi?
Kimchi is a traditional Korean dish made by fermenting vegetables, typically napa cabbage and Korean radishes, with a variety of seasonings. It's a staple in Korean cuisine and is enjoyed worldwide for its unique flavors and health benefits.
Kimchi can easily be made at home, but you can find it at most grocery stores now. The benefit of making it yourself is knowing exactly what goes into the ferment and controlling the spice level to your preference whereas with store-bought kimchi you don’t always know.
There are many different varieties of kimchi, with variations based on ingredients and preparation methods. Some of the most popular kimchis are:
- Baechu Kimchi: This is the most common type of kimchi and is made with napa cabbage. It’s what most people would recognize as “Kimchi”. Also known as napa cabbage kimchi.
- Oi Sobagi: This type of kimchi is made with cucumbers stuffed with seasonings and fermented.
- Gat Kimchi: Gat kimchi is made with mustard greens and is known for its spicy flavor.
And, of course, Kkakdugi (daikon radish kimchi) which is made with cubed radish instead of cabbage as outlined in my recipe.
A Note on Fermentation
Fermentation, or more precisely lacto-fermentation, involves submerging vegetables and fruits in a brine solution (salt and water) or salting them sufficiently to get them to release their own juices. Rather than killing bacteria (like pickling typically does), the fermentation process takes a different approach.
The world is full of bad bacteria (e.g., Clostridium botulinum) and good bacteria (e.g., Lactobacillus). When done correctly, fermentation kills or suppresses the bad bacteria while giving the good bacteria a chance to thrive. This process transforms the vegetables and/or fruits into healthy, probiotic-rich lacto-fermented food.
This daikon kimchi recipe includes a simple 1-day fermentation step. It’s a good place to start if you’re new to the world of Korean ferments or fermentation in general. Do check out some of my other fermentation recipes.
If you like spicy food, you will enjoy my fermented jalapenos, Sambal Oelek (Indonesian chili paste) and fermented hot sauce. If this is your first time fermenting, I encourage you to read my Lacto-Fermentation primer.
Ingredients
The ingredients for this recipe are quite easy to find and will usually all be available at your local Asian grocery store or Korean market.
- Radish: Ideally you would use Korean Radish (mu). This is a variety of white radish with firm and crunchy texture. You can of course use the more commonly available Daikon for this recipe. Also, try my Danmuji recipe (Korean Pickled Radish). I would not use any European radishes (small round radishes) for this recipe. For European radishes, try my fermented radish recipe. Also, try my fermented beets if you like root veg.
- Asian Pear: Traditionally, you will find Kkakdugi recipes that use sugar for added sweetness. I am using half an Asian pear instead. The liquid in the pear helps bring the chili paste together and ads sweetness. Of course, you can omit and replace it with a tablespoon of sugar instead.
- Korean red pepper flake: You must use Korean chili flakes (gochugaru) for this recipe. Gochugaru comes in coarse and powdered textures. I personally prefer the coarse variety but you can use either.
- Scallions: I like adding chopped green onion to my fermented Korean radish recipe. They add a little color and texture variation. You can omit if you are not a fan of green onions.
- Fish Sauce: Fish sauce adds umami and saltiness to the Kimchi. You don’t need much. But to keep this recipe vegan, you can omit it or replace it with soy sauce or coconut aminos.
See the recipe card for full information on ingredients and quantities.
How to Make My Korean Radish Kimchi Recipe (Kkakdugi)
This easy kimchi recipe comes together with very little effort and time.
Step 1. Salt the Radish. Add your cubed radish to a large bowl and sprinkle them with salt. Mix the salt well and let the bowl rest on the counter for 15-30 minutes. The salt will draw out moisture from the radish.
Step 2. Rinse the radish. You will notice that there is a puddle of liquid forming at the bottom of the bowl. Discard it and quickly rinse the radish under cold water. Just a quick 5-second rinse is enough, you don’t want to wash away all the saltiness from the radish cubes.
Step 3. Make Gochugaru paste. Process the Asian pear, garlic, ginger, pepper flakes and fish sauce in a food processor until you have a smooth paste.
Step 4. Combine. To the radish bowl, add chopped green onions and the chili paste.
Step 5. Mix. With your hands, massage everything together to get the chili paste evenly distributed.
Step 6. Ferment. Transfer and pack the seasoned radish and scallions to a mason jar, making sure to press down as you pack to reduce air pockets. Cover with a standard lid (or fermentation lid if you have one) and ferment on the counter for 1-2 days. Burp the jar every day to release any potential gasses that form. You might notice small bubbles forming in the jar. That’s a good sign. Refrigerate when the radish reaches the desired sourness.
Expert Tips
- Use more or less chili flakes. If you prefer a milder radish kimchi, use less gochugaru. Or more if you like it hot!
- Ferment longer if you wish. You can ferment the radish for longer, but I don’t recommend doing so unless you’re a fan of fermented foods. I suggest you start with a light 1–2 day fermentation.
- You can enjoy it right away. Fresh kimchi can be enjoyed straight away with a little steamed rice and a sprinkle of sesame seeds.
Recipe FAQs
Gochugaru is a type of Korean chili powder or flake made from sun-dried red chili peppers. It is commonly used in Korean cuisine to add spice and flavor to various dishes, including kimchi, stews, and marinades.
Traditionally you would use Korean white Radish (also known as Mu or 무). You can also use standard Daikon radish.
Once fermentation is complete, store the kimchi in the refrigerator. It will last for several weeks this way. Fermentation does not stop in the fridge. It slows down considerably. Therefore the kimchi will continue to ferment but at a much slower rate.
Rice flour is typically used in preparing a porridge, to which the gochugaru and other aromatics are added in traditional cabbage kimchi. For this recipe, I do not include the porridge step.
If you make this Korean Radish Kimchi recipe or any other fermentation recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Recipe Card
Korean Radish Kimchi (Kkakdugi Recipe)
Equipment
- Glass jar with lid
Ingredients
- 1 lb Korean or Daikon Radish - Peeled and cut into ¾ inch cubes
- 2 teaspoon Kosher salt or coarse sea salt
- ½ Asian pear - Peeled and cubed, about ½ cup
- 2-3 Garlic cloves
- 1-2 tablespoon Fresh ginger
- 3 tablespoon Korean chili flakes (Gochugaru) - Use more or less to taste
- 1-2 tablespoon Fish sauce
- 5 Scallions - Cut into strips or chopped
Instructions
- Salt the Radish. Add your cubed radish to a large mixing bowl and sprinkle them with salt. Mix the salt well and let the bowl rest on the counter for 15-30 minutes. The salt will draw out moisture from the radish.
- Rinse the radish. You will notice that there is a puddle of liquid forming at the bottom of the bowl. Discard it and quickly rinse the radish under cold water. Just a quick 5-second rinse is enough, you don’t want to wash away all the saltiness from the radish cubes.
- Make Gochugaru paste. Process the Asian pear, garlic, ginger, pepper flakes and fish sauce in a food processor until you have a smooth paste.
- Combine. To the radish bowl, add chopped green onions and the chili paste.
- Mix. With your hands, massage everything together to get the chili paste evenly distributed.
- Ferment. Transfer and pack the seasoned radish and scallions to a mason jar, making sure to press down as you pack to reduce air pockets. Cover with a standard lid (or fermentation lid if you have one) and ferment on the counter for 1-2 days. Burp the jar every day to release any potential gasses that form. You might notice small bubbles forming in the jar. That’s a good sign. Refrigerate when the radish reaches the desired sourness. Remember Kimchi should be a little sour.
Notes
- Radish: Ideally you would use Korean Radish (mu). This is a variety of white radish with firm crisp flesh. You can of course use the more commonly available Daikon for this recipe.
- Asian Pear: Traditionally, you will find Kkakdugi recipes that use sugar for added sweetness. I am using half an Asian pear instead. The liquid in the pear helps bring the chili paste together and adds sweetness. Of course, you can omit and replace it with a tablespoon of sugar instead.
- Red pepper powder: You must use Korean chili flakes (gochugaru) for this recipe. Gochugaru comes in coarse and powdered textures. I personally prefer the coarse variety but you can use either.
- Fish Sauce: Fish sauce adds umami and saltiness to the Kimchi. You don’t need much. But to keep this recipe vegan, you can omit it or replace it with soy sauce or coconut aminos.
Alex says
you have forgotten to include in the ingredients an asian pear, you mention it but don't include it in the ingredients and the amount
Luay Ghafari says
You need about 1/2 of an Asian pear for this recipe, peeled and cubed.