Spicy and Crunchy Korean Radish Kimchi (Kkakdugi)

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Crunchy cubes of radish, tossed in a bold, fiery, and deeply flavorful chili paste—this traditional Korean kimchi is a celebration of spice, preservation, and the garden’s quiet abundance.

When the fall radishes come in—crisp, snappy, and sometimes surprisingly spicy—this is my favorite way to honor them. Kkakdugi is a style of kimchi made with diced radish instead of napa cabbage, and it’s full of bite in both texture and flavor. Traditionally made with Korean radish (mu), it works beautifully with daikon, white icicle, or even hearty garden-grown purple radishes.

Making kimchi feels like a sacred pause—a time to gather the season’s final offerings, preserve what you can, and flavor it boldly. It’s not fussy, but it is intentional. And it gets better with time.

Why You’ll Love This Recipe 💥

• A bold, crunchy twist on classic kimchi
• No fermentation crock required—just a jar and patience
• A beautiful way to preserve homegrown radishes
• Naturally gluten-free, dairy-free, and probiotic-rich
• Keeps for weeks in the fridge and improves with age

Quick Reference

Prep Time: 30 minutes (plus overnight salting)
Fermentation Time: 3–7 days
Servings: Makes 1 quart jar
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
⚪️ Radish, 🧂 salt, 🌶️ Korean chili flakes (gochugaru), 🧄 garlic, 🧅 scallions, 🦷 ginger, 🍎 sweetener or fruit purée

Ingredients 🛒

• 1 large Korean radish or daikon (about 1½ lbs), peeled and cut into ½-inch cubes
• 1 tablespoon coarse sea salt 🧂
• 1 teaspoon sugar

Kimchi Paste:

• 2 tablespoons gochugaru (Korean red chili flakes) 🌶️
• 2–3 cloves garlic, minced 🧄
• 1 teaspoon grated fresh ginger
• 2 scallions, chopped 🧅
• 1 tablespoon fish sauce or tamari (vegan)
• 1 tablespoon apple purée, pear purée, or a splash of maple syrup 🍎
• 1–2 tablespoons water, as needed

Instructions 🍽️

1. Salt the radish.
Place the cubed radish in a large bowl. Sprinkle with salt and sugar. Toss well and let sit for 30 minutes to 1 hour, stirring occasionally. The radish will release liquid and soften slightly.

2. Rinse and drain.
Rinse the radish under cold water and drain well. Set aside.

3. Make the paste.
In a small bowl, combine the gochugaru, garlic, ginger, scallions, fish sauce or tamari, and sweetener. Add just enough water to make a thick paste.

4. Combine.
Use gloves (highly recommended!) to massage the paste into the radish cubes until everything is evenly coated.

5. Pack into a jar.
Transfer to a clean quart jar, pressing down firmly to remove air bubbles. Leave about 1 inch of headspace. Seal loosely or cover with a fermentation lid.

6. Ferment.
Let sit at cool room temperature for 2–3 days (or up to 7 if your home is cool). You may see bubbles or smell a tangy funk—this is normal and good!

7. Refrigerate.
Once fermented to your liking, refrigerate. The flavor will continue to deepen over time.

Tips & Variations 🌶️

• No Korean radish? Daikon works just as well, or try a blend of spicy white and purple radishes from your garden.
• Sweeter profile: Add a touch more fruit purée or even grated apple to balance the heat.
• Spice level: Use more or less gochugaru depending on your preference.
• Serving ideas: Serve with rice, eggs, grain bowls, or tucked into sandwiches for a punch of flavor.

Garden Reflections 🌼📓

Fermentation slows me down in the best way. It reminds me that preserving isn’t just about saving food—it’s about honoring rhythms. The cool of fall, the last spicy roots, the quiet hum of transformation in a jar. Kkakdugi is bright and bold, but it’s also a patient kind of food. It waits. It gets better with time. So do we. 🫙

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