Kkakdugi (깍두기) – Radish kimchi




  • 1 daikon radish
  • 4 cloves of garlic
  • 1 tbsp of minced ginger
  • 3 green onions
  • 1 small apple
  • 1 ts sugar
  • 4 tbsp salt
  • 4 tbsp chilli powder
  • 1 small onion ( 1/4 of a big one)
  • 1 spoon fish sauce


  1. Clean the daikon peel it and slice it into cubes.

daikon in cubes


  1. In a large bowl put the radish cubes and add salt. Mix it and let it rest for 30 min.


  1. Chop garlic cloves, onion, ginger, apple. Put them in a bowl and add fish sauce, sugar and mix with a food processor to create a paste.


  1. Slice green onions


  1. Drain the radish cubes and add the paste

kkakdugi mix

  1. In a big bowl mix radish, paste and green onion.


  1. Store the kakkdugi in jars at room temperature for 2-3 days before putting it in the fridge


Kakkdugi, radish kimchi is a common type of kimchi and is often consumed together with soups or rice. Why not trying it with our kongnamul gukbap?