Kkakdugi (Radish Kimchi)

Name: Kkakdugi (Radish Kimchi)
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 lbs daikon radish, cut in 3/4-in cubes; 2 tbsp kosher salt; 2 tsp granulated sugar; 1/4 cup gochugaru (Korean red pepper flakes); 6 cloves garlic, minced; 2 tsp fresh ginger, grated; 2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan); 4 scallions, cut in 1-in pieces

A crunchy, fermented Korean radish kimchi made with cubed daikon, gochugaru, garlic, and ginger. Tangy and refreshing alongside rice or any Korean meal. Plan ahead: ferment at room temperature 1-2 days, then refrigerate at least 1 day before eating.

40 minMediumServes 850 cal/serving

KoreanSideFermentedVeganLow CarbDairy-FreeEgg-FreeGluten-FreePork-FreeCorn-Free

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Ingredients

2 lbs daikon radish, cut in 3/4-in cubes
2 tbsp kosher salt
2 tsp granulated sugar
1/4 cup gochugaru (Korean red pepper flakes)
6 cloves garlic, minced
2 tsp fresh ginger, grated
2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan)
4 scallions, cut in 1-in pieces

Instructions

1

Place 2 lbs cut in 3/4-in cubes daikon radish in a large bowl. Sprinkle with 2 tbsp kosher salt and 2 tsp granulated sugar, toss well, and let stand for 20 minutes until the radish releases liquid. Drain and gently squeeze out excess moisture.
2

Return the drained daikon to the bowl. Add 1/4 cup gochugaru (Korean red pepper flakes), 6 cloves minced garlic, 2 tsp grated fresh ginger, 2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan), and 4 cut in 1-in pieces scallions.
3

Using clean hands (wear gloves to protect from chili), mix everything together until the daikon is evenly coated in the red paste.
4

Pack the kimchi tightly into a clean 1-quart glass jar, pressing down firmly so the liquid rises to cover the radish. Leave 1 inch of headspace.
5

Seal the jar loosely (to allow gases to escape). Let ferment at room temperature (65-70°F) for 1-2 days, pressing the radish down once or twice a day. Taste daily - it should be tangy and lightly effervescent when ready.
6

Once fermented to your liking, seal tightly and refrigerate for at least 1 day before serving. Kkakdugi keeps refrigerated for up to 3 months and improves with age.

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Questions

What is Kkakdugi (Radish Kimchi)?

What can I use instead of gochugaru in Kkakdugi (Radish Kimchi)?

The entry for Kkakdugi (Radish Kimchi) calls for 1/4 cup gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Is Kkakdugi (Radish Kimchi) spicy?

Moderately. The heat in Kkakdugi (Radish Kimchi) comes from 1/4 cup gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Kkakdugi (Radish Kimchi) contain soy?

Yes: 2 tbsp tamari or gluten-free soy sauce (use fish sauce for non-vegan). The full allergen list for this entry is soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Kkakdugi (Radish Kimchi)?

One serving (the recipe makes 8) is about 50 calories, with 2 g protein, 6 g carbohydrate and 1 g fat, plus 2 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

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