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Spicy Radish Kimchi aka Kkakdugi

Daikon Kimchi IngredientsWikipedia explains that Kkakdugi  is a Korean kimchi side dish reportedly developed by a princess wife in the 18th Century.   Of course.

Having recently been gifted two giant daikon radishes (which are not the traditional Korean radish but close enough for us), we remembered the delicious radish kimchi sample we had from Mother-in-Laws and figured, “How hard could this be?”

Crunchy, tangy and spicy, this is one of those recipes that is ridiculously easy and is a great condiment that is sure to dramatically up your probiotics intake (with all those now-proven health benefits).  It’s a bit stinky for the first few days while it gets going but then you can store in the refrigerator, covered (which will reduce the complaining from those around you who don’t like kimchi).


2 Large Daikon Radishes

2 Tbsp. Salt (Non-iodized)

6 Scallions or Green Onions, chopped

6 Large Garlic Cloves, chopped

Chunk Ginger (1-2”), peeled and chopped

¼ Cup Ground Korean Red Pepper (Not cayenne – Obtain in Asian markets or Internet)


Daikon Kimchi Copped IngredientsStep One: Chop the daikon into ½ to 1 inch cubes, cover with salt, mix well and set aside for 30 minutes to one hour.

Step Two:  After the radish has been salted, it will have released liquid.  Add drained radish to large bowl.

Step Three:  Add remaining ingredients to bowl along with liquid from radish and mix well.  If you like spicy, you can add more red pepper powder.  Some people also add 1 Tbsp. sugar or chopped apple, but we do not like it sweet.

Step Four:  Transfer to fermenting vessel, either large crock or glass jar, pushing down mixture to remove air and further release liquid to submerge mixture.  Cover vessel loosely to allow air to escape while fermenting.

Daikon Kimchi Ingredients MixedStep Five:  Allow to begin fermentation, about 2 days.  You will see bubbles on surface.  It will begin to develop a sour taste. At this point, you can eat it, transfer to jars and refrigerate or even let it ferment more.

This kimchi will keep for months and continue to ferment slowly, even in the refrigerator. Makes about 3 pints.

Tastes great on salads, rice or in soups.