Kkakdugi Recipe

Prepare and cut the radish

Wash and peel the daikon radish. Trim both ends. Cut the radish into 1 to 1 1/4-inch cubes (kkakdugi style). Aim for even-size pieces so they ferment uniformly (about 2.5–3 cm cubes).

Salt the radish

Place the cubed radish in a large mixing bowl. Sprinkle 2 tablespoons kosher salt evenly over the cubes and toss to coat. Add 1 teaspoon sugar and toss again. Let sit 30–40 minutes, tossing once or twice so liquid is drawn out evenly. The radish should release enough brine to come up around pieces; if not, dissolve 1 tablespoon coarse salt in 1/4 cup water and add just enough to cover the bottoms so pieces are partially submerged.

Rinse and drain

After 30–40 minutes, taste one piece for saltiness — it should be seasoned but not overly salty. Gently rinse the radish quickly under cold running water once if it tastes too salty, then drain thoroughly in a colander for 10–15 minutes, or return to the bowl and carefully squeeze small handfuls to release excess liquid. Reserve any brine if desired for later use (adjust overall salt).

Make optional porridge (if using)

If using glutinous rice porridge to help adhesion, stir 2 tablespoons cooked sweet rice porridge (juk) or 1 tablespoon hot water + 1 tablespoon sweet rice flour cooked briefly until thick, then cool to room temperature.

Mix the paste

In a separate bowl combine 4 tablespoons gochugaru, 3 tablespoons fish sauce, 2 tablespoons minced garlic, 1 teaspoon minced ginger, 1 teaspoon sugar (or rice syrup), and 1 teaspoon minced saeujeot if using. Add the cooled rice porridge (2 tablespoons) if using to bind. Stir until a consistent paste forms. Fold in the 4 sliced green onion stalks so they are evenly coated.

Adjust seasoning

Taste a tiny smear of the paste (or a small piece of the rinsed radish coated with a bit) and adjust for spiciness (more gochugaru) or saltiness (more fish sauce or a pinch of salt). Remember the radish pieces will dilute the paste slightly.

Combine radish and paste

Return the drained radish cubes to the large bowl. Wearing disposable gloves (to protect your hands from chili), add the prepared spicy kimchi paste to the radish. Using clean hands, toss and rub the paste thoroughly into each cube so all surfaces are coated. Make sure the paste gets into the crevices of the cubes and green onions are distributed evenly.

Pack into jar

Transfer the coated kkakdugi into a clean glass jar or airtight fermentation container, pressing down firmly so no large air pockets remain and the brine (if present) rises to cover the pieces. Leave about 2–3 cm headspace at the top. Sprinkle 1 tablespoon coarse salt over the top if you want a slightly saltier environment for fermentation, then pour any reserved brine over to cover. Wipe the rim and seal.

Ferment at room temperature

Leave the jar at cool room temperature (about 18–22°C / 64–72°F) for 1–2 days to start fermentation. Check after 24 hours: bubbles, a slightly sour aroma, and expansion of brine indicate active fermentation. Taste after 1–2 days; if you prefer a tangier, more fermented flavor, leave longer, tasting daily. When it reaches your desired sourness (usually 2–4 days at room temp), move the jar to the refrigerator to slow fermentation.

Refrigerate and age

Store in the refrigerator. Kkakdugi can be eaten within a day or two of refrigeration but improves after 1–2 weeks as flavors marry. Properly refrigerated, it will keep 1–2 months and continue to slowly ferment and develop flavor.

When serving, optionally drizzle 1 teaspoon toasted sesame oil over a portion and sprinkle 1 teaspoon toasted sesame seeds. Stir gently before plating to distribute oil and seeds.