Easy Cubed Radish Kimchi - Kkakdugi

Learn how easily to make this Korean style Cubed Radish Kimchi (Kkakdugi) pickled in a spicy mixture. This pungent fermented Korean side dish often paired with soups and stews.


Daikon radish/Korean radish 5 Pound
Himalayan pink salt 2 Tablespoon
Organic cane sugar 2 Tablespoon
Ginger root 1 Inch
Garlic cloves 8
Fresh turmeric root 1 Inch (Optional)
Green onion stalks 3
Sweet paprika 3 Tablespoon
Chili flakes 1 Tablespoon
Soy sauce/Fish sauce 1/4 Cup (4 tbs)



1. In a bowl, combine two tablespoons of himalayan pink salt and two tablespoons of sugar.

2. In a large bowl, add the diced radish. Sprinkle the radish with the salt and sugar mixture evenly. Set aside for about 40 minutes.

3. Drain the water from the radish and reserve it.

4. In a food processor, add grated ginger, garlic, green onion stalks, smoked paprika, s, chili pepper, fish sauce or soy sauce and 1/3 cup of retained juice from the radish. Process until smooth.

5. Add the prepared paste to the radish and mix well to coat evenly.

6. Take a glass jar and fill it up to the top. Secure the lid and allow the kimchi to stand for 24 - 48 hours.


7. Serve as an accompaniment along with soups, stews or other dishes of your choice.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 59Calories from Fat 3

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 1613 mg67.21%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet