Cubed radish kimchi

Kkakdugi 깍두기

Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).

I posted a video about how to make kimchi in 2007, when I had just started using YouTube. I showed how to make both baechu kimchi and kkakdugi in a single video, but I didn’t provide exact measurements as I wasn’t accustomed to measuring things out at that time. I mentioned things like “you need 2 medium sized napa cabbages…” But I soon realized that it would be diffcult for people to make their own kimchi without knowing the exact pounds, kilos, cups and spoons etc.

So last year I posted an easy kimchi recipe that calls for 10 pounds of napa cabbage, and I tried to do my best to provide accurate measurements so that my viewers and readers could make delicious kimchi.

Now I’m posting my kkakdugi recipe today. You can make delicious kkakdugi in an hour!


Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.


  1. Peel 4 pounds of Korean radish (or daikon).
  2. Rinse in cold water and pat dry.
  3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
  4. Add 2 tbs salt, 2 tbs sugar, and mix well.
    *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
  5. Set aside for 30 minutes.
  6. Drain the juice from the radish into a small bowl.
  7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
    *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
  8. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
  9. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
  10. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it’ll smell strong & sour. Then put it in the refrigerator.

Kkakdugi goes with kongnamulguk (soybean sprout soup) and ox bone soup.



  1. tmik My profile page joined 12/15
    Posted May 9th, 2016 at 5:24 pm | # |

    Hey Maangchi!

    I made some of your amazing kkakdugi recently. I ate most of a glass mason jar full, but then left the last bit untouched in the fridge for about 10 days or so in the tightly sealed jar. When I opened it the lid blew off like a bomb! I know that there is still some fermentation going on even in the fridge, but that seems like a lot of action. And my western brain is conditioned to think that exploding jars=botulism=straight in the trash. There was plenty of liquid in the jar, but the radish floats, so I guess there was some air contact. Is this still safe to eat? Is there a risk of botulism with kimchi? Thanks!

    • sanne Munich My profile page joined 8/14
      Posted May 10th, 2016 at 12:25 am | # |

      I don’t think it’s botulism, but:
      To make sure it’s safe to eat, here’s something I just learned a few weeks ago: When heated above 120 °C, even the botulinus-poison is destroyed.
      Therefore: Use it for soup in a pressure-cooker (the liquid in any case!) or slice it up thinly and fry it.

      Bye, Sanne.

      • medusagurlyeah Adelaide My profile page joined 1/14
        Posted May 11th, 2016 at 12:36 am | # |

        Good tip, because I’ve used leftover kkakdugi (commercially made) and chuck steak and popped them in a pressure cooker to make korean-flavoured stew. Of course, add gochujang, gochugaru, onions, garlics, fish sauce! Yummy!

  2. medusagurlyeah Adelaide My profile page joined 1/14
    Posted April 28th, 2016 at 6:21 pm | # |

    Hi Maangchi,
    Please help! My kkakdugi is fermented after 3 days but I’m finding that it isn’t salty enough. Can i add more salt or fish sauce now that it’s fermented, or is it too late?

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2016 at 11:38 pm | # |

      Yes, you can add salt anytime.

      • medusagurlyeah Adelaide My profile page joined 1/14
        Posted April 29th, 2016 at 5:28 am | # |

        oh thank you, I’m so relieved i don’t have to think of ways to use it up, because i really can’t eat it at the moment because it’s so bland!

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