Kkakdugi (Vegan Radish Kimchi) Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
7 mins
-
Fermentation Time
1 d
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Total Time
1 d 7 mins
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Servings
12 cups
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Calories
70 kcal
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Course
Side Dish, Condiments
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Cuisine
Korean
Kkakdugi (Vegan Radish Kimchi) Recipe
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Kkakdugi is for the people who love kimchi but don’t want to stare at a fermenting jar for two weeks. It’s all the spicy, tangy, umami-packed goodness of classic kimchi, but in bite-sized cubes that don’t make you wait an eternity. Bonus: The radish stays snappier than a K-drama plot twist, delivering the perfect hit of heat, garlic, and refreshingly crisp snap in every bite.
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Ingredients
- 4 lbs. Korean radish or daikon, peeled and diced 1 cm.
- 4 scallions washed and cut in 1 cm. sections
- ¼ cup salt don’t worry, this gets rinsed out
Kimchi paste:
- ½ cup Gochugaru or to taste
- 5 cloves garlic
- ½ cup onion diced
- ¼ cup water
- 1 teaspoon ginger grated
- 4 teaspoons sugar
- ½ teaspoon salt
- ½ cup Korean pear shredded
Instructions
- Place the diced radish in a large mixing bowl. Sprinkle with salt and toss to coat. Cover the bowl with a plate or pot lid, and let sit for 1 hour, until the radish releases liquid.
- Rinse very thoroughly under cold water until no longer salty tasting and drain well. Allow the radish and scallion pieces to air dry in the colander for 10 minutes.
- In a food processor, combine gochugaru, garlic, onion, ginger, sugar, salt, and Korean pear. Blend for 90 seconds, or until smooth.
- Drizzle in just enough of the water as it blends to get a smooth paste.
- Transfer the drained radish to a clean mixing bowl. Add the scallions and kimchi paste. Toss thoroughly until the radish is evenly coated.
- Pack the mixture into a clean (ideally fully sterilized) airtight glass jar, pressing down to minimize air pockets. Leave a small amount of space at the top to allow for expansion during fermentation. Cover and let ferment at room temperature for 1-2 days, depending on the temperature in your kitchen. Once bubbly, press the radish kimchi down into its own liquids to press out air pockets.
- Either use immediately or let it continue ripening under refrigeration for up to 4 weeks.
Equipments used:
Notes
- 🥕 Mu-Tang Clan
- Use firm, heavy Korean radishes (mu) with smooth skin and green tops for the best texture and sweetness. If unavailable, daikon works but your kimchi may be slightly softer.
- Use firm, heavy Korean radishes (mu) with smooth skin and green tops for the best texture and sweetness. If unavailable, daikon works but your kimchi may be slightly softer.
- 🥵 Hot & Bothered
- Fermentation speeds up in warmer temperatures, making Kkakdugi tangier. If your kitchen is above the low 70s°F, check it sooner and adjust the timing to your taste.
- Fermentation speeds up in warmer temperatures, making Kkakdugi tangier. If your kitchen is above the low 70s°F, check it sooner and adjust the timing to your taste.
- 🧂 Grain Expectations
- Stick to coarse sea salt or kosher salt—iodized salt can interfere with fermentation and affect the flavor.
- Stick to coarse sea salt or kosher salt—iodized salt can interfere with fermentation and affect the flavor.
- 🫙 All Brine & Dandy
- Press the radish firmly into the jar to remove air pockets and keep it submerged in its juices. This prevents mold and helps you nail a successful ferment.
- Press the radish firmly into the jar to remove air pockets and keep it submerged in its juices. This prevents mold and helps you nail a successful ferment.
Nutrition Information
Show Details
Calories
70kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Sodium
2650mg
(110%)
Potassium
570mg
(16%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2965IU
(59%)
Vitamin C
35mg
(39%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 2650mg | 110% |
| Potassium | 570mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2965IU | 59% |
| Vitamin C | 35mg | 39% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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