Kkakdugi (cubed radish kimchi)

I made my own kimchi for the first time — kkakdugi! Wow, it was SO simple and not very time-consuming at all! Plus delicious, of course. This picture was taken right after I put it in the jars. Next time I make it, I will definitely double the recipe. I am really enjoying how the flavors and textures have been evolving every day! Also I realized that store-bought kimchi is a rip-off! =)

The recipe for Kkakdugi (cubed radish kimchi: 깍두기) is here!

Posted on Friday, August 7th, 2015.
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3 Comments:

  1. MsLinda Southern USA joined 11/19 & has 2 comments
    Posted November 21st, 2019 at 9:26 pm | or create a profile.

    I just made my first ever radish kimchi. I’ve been making the cabbage kimchi for about a year and a half and love it. Didn’t think I’d like radish kimchi…boy was I mistaken! I only made a half pint experimental amount from daikon that I had on hand and the first taste is very good. I’m leaving it to ferment 2 or 3 days and tasting again. I can barely wait! Thank you for your wonderful simple recipe and clear instructions.

  2. Kimchiviking joined 8/15 & has 1 comment
    Posted January 15th, 2016 at 6:24 pm | or create a profile.

    looks very spicy but good

  3. Maangchi New York City joined 8/08 & has 12,045 comments
    Posted August 7th, 2015 at 11:59 am | or create a profile.

    I know how you felt when you put your homemade kkakdugi in the jars! It’s an accomplishment! From now on, you will make this all the time.
    I have some kkakdugi in my fridge. It goes with rice and any types of Korean soup.

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