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Kkakdugi (Korean Radish Kimchi)

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"Spicy, sour, and sweet! This kimchi is our household favorite and goes with any of our meals. Kimchi has been called undoubtedly the healthiest food on the planet, and you can easily ferment it in your fridge. The longer you wait, the more sour and developed the flavor becomes. Yummy!"
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28 d 12 h 20 m servings 13
Original recipe yields 30 servings


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  1. Place cubed daikon in a bowl. Add kosher salt and toss to coat. Pour water carefully down the side of the bowl just to the level of the radishes; take care not to rinse all of the salt off. Cover with plastic wrap and set in a cool place for 12 to 24 hours.
  2. Drain the radishes and rinse thoroughly. Add Korean red pepper paste, ginger, Korean red pepper powder, fish sauce, sugar, and garlic. Mix thoroughly. Cover the container with plastic wrap or a lid and put it in a cold place. Allow to ferment for 4 to 6 weeks.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salting ingredients. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 13 calories; 0.1 2.9 0.3 0 1343 Full nutrition

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