Kkakdugi. Aka diced (or cubed) radish kimchi. This is one of the best kimchi kind out there. This is one of my mom’s go-to recipe for kimchi. It’s so easy, simple, delicious, and most importantly, my husband loves it.😂
Recipe is very similar to regular napa cabbage kimchi but with radish. If you can get a hold of Korean radish from Korean markets, use that. That’s what we’ve used in the video. However, where I live, we don’t have a huge Korean market so I went to my local grocery store and grab daikon instead.
Kkakdugi (Diced radish kimchi)
Delicious kimchi made with Korean radish! Great with any Korean food as side dishes but my favorite is to eat it with kalguksu.
Ingredients
- 1 white radish 1600 g
- 5-7 pieces napa cabbage hearts Optional* I just had some left over in my fridge.
- 1 1/2 tbsp sea salt for soaking cabbage and radish
- 2 tbsp salted shrimps
- 2 tbsp sugar
- 2 tbsp yakurut (probiotics drink)
- 1 tbsp minced garlic
- Red chili powder
- 1 tsp minced ginger
- 2 stalks green onion
- 1/2 onion
- 1-2 tbsp salt Adjust salt and sugar to your liking
Instructions
- Peel and cut radish into bite size. Chop napa cabbage into bite size as well.
- Let radish and cabbage soak in salt water for 30-40 minutes.
- Chop green onion and onion into the similar size as radish.
- Drain out the radish from the salt water and Add red pepper flakes. Mix it well to coat the radish.
- Add all the ingredients except for green onion and salt to the radish.
- Once the seasoning coats the radish evenly, add chopped green onion and salt to taste.
- Let it ferment for 1 to 2 days in room temperature. Time may vary depending on the temperature. After it ferments a bit, put it in the fridge and enjoy!