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. Sav_sss Canada (near Montreal) 29 commentsjoined 3/15
    Posted August 26th, 2015 at 6:39 pm | # |

    Hi maangchi i have a question. I’ve seen in a drama lol and on another website people that in the salting process they also put sprite in it. I was wondering if you ever did that? and if you did does it taste better? because it sounds really appealing to me and i was wondering if you ever did that??

    Thank you :)

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted August 26th, 2015 at 6:59 pm | # |

      No I’ve never used Sprite in my kimchi, but I heard that some people use it, especially in radish water kimchi. One of my friends who used to run a big Korean restaurant told me that she used to make it all the time with Sprite. Do some experiments and try it out!

  2. Sav_sss Canada (near Montreal) 29 commentsjoined 3/15
    Posted August 15th, 2015 at 10:00 am | # |

    Hi maangchi,
    I need to share my 5 months kkakdugi !! So proud of it
    i personally tought it would be kind of bad but it was so good when i ate it last night i couldn’t stop myself from eating it ! It became really really spicy and sour and a little soft on the outside and crunchy on the outside !!!! Personnaly i toughts the first few days i ate it in march that it was to hard but now it perfect miammmmmm i had to share this sorry hehe i will be forever thankful to you flr introducing us to lorean cooking

    See full size image

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted August 26th, 2015 at 8:50 pm | # |

      Thank you for sharing your 5 month old kkakdugi photo! : ) yummy!

      • Jchang1130 Maryland, US 2 commentsjoined 4/16
        Posted April 28th, 2016 at 10:34 am | # |

        Hi Maangchi!! I love your recipe! I made this delicious kkakdugi over the weekend and my mother in law insists that it would taste better if we leave it in the room temperature for 21 days and she said it wont go bad since its been marinated with salt and soy sauce. I am new to korean food and not sure how long I should leave the fermented veggies in the room temperature. Will it go bad after 21 days in room temperature?

    • Jchang1130 Maryland, US 2 commentsjoined 4/16
      Posted April 28th, 2016 at 10:37 am | # |

      Did you put it in fridge or just room temperature for 5 months?

  3. Emerquoise 5 commentsjoined 8/15
    Posted August 12th, 2015 at 8:28 am | # |

    Hi, what can I use to replace green onions?

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted August 13th, 2015 at 7:34 am | # |

      You can skip green onion in this recipe. It will still turn out delicious.

  4. yeyewynes Singapore 7 commentsjoined 3/14
    Posted August 7th, 2015 at 2:06 pm | # |

    Hi Maangchi, I just made this Radish Kimchi today with my daughter, its one of her fave next to Gimbap. Sharing owth you the pics … hope it turns out good!

    See full size image

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted August 7th, 2015 at 2:44 pm | # |

      Thank you for sharing the photo with us! Your daughter eating 1 piece of salted radish looks very cute and the finished product your kkakdugi is perfect looking!

      • yeyewynes Singapore 7 commentsjoined 3/14
        Posted August 7th, 2015 at 10:50 pm | # |

        I love your site! I love korean food so you’re site is perfect for me! Easy to follow cooking instructions. I’ll be making the easy kimchi next for my hubby and eldest son! By the way, since korean red pepper flakes is quite expensive in Korean store here in Singapre, can you suggest any substitute which will be available in most grocery stores like cayenne or thai chili or paprika?

  5. Eunhae's Mom 1 commentjoined 5/15
    Posted May 29th, 2015 at 2:01 pm | # |

    Hi Maangchi –

    I’m trying to avoid using sugar in my cooking. Can I use a Korean pear instead of sugar? If so, how much pear should I use?

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted May 30th, 2015 at 10:42 am | # |

      You can use pear, but the pulp of the pear will not mix well, which is why I use sugar. You can try using just the juice. Do some experiments and let me know how it turns out.

  6. Hweeneo 1 commentjoined 4/15
    Posted April 29th, 2015 at 4:49 am | # |

    Hello Mangchi! I made this kimchi for my husband and kids and they loved it! (Omg) this is the second time I made this ( lol ) but the first time, my kimchi was too salty but now, it taste great! Thanks for this great recipie!

    See full size image

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted April 29th, 2015 at 10:14 am | # |

      Wonderful! Congratulations!

  7. Oxide California 47 commentsjoined 2/15
    Posted February 16th, 2015 at 6:57 pm | # |

    I made this today. It is very good and 2/3 cup red pepper powder is just the right amount of spice! Thank you for the recipe and the video.

    • Oxide California 47 commentsjoined 2/15
      Posted February 18th, 2015 at 12:03 am | # |

      Update: 1-1/2 days later and the flavors of this kkakdugi are outstanding! This is the best kimchi I have ever enjoyed.

      About the Korean radish — daikon is not a substitute for it. Sure, you can use diakon in this recipe, and it would be tasty, but the Korean radish is just so much more. And while you can eat diakon uncooked, raw, you will not fair well trying to do the same with a Korean radish. It is like trying to chew down a dried fibrous pineapple core with the taste of cardboard. But put it in this recipe and the Korean radish becomes a most delicious and crunchy thing of beauty.

      • pp_123 Hong Kong 9 commentsjoined 12/14
        Posted March 12th, 2015 at 3:40 am | # |

        Oh really? I just finished my batch of raddish kimchi (like 10 minutes ago lol) and I used daikon instead of the Korean Raddish! I basically use daikon for all the raddish recipes uploaded by Maangchi since daikon is so much more easy (and cheap) to get in my area. [Well, Chinese turnips are the easiest to get but they taste awful…]

        I hope my kimchi will turn out well…어떡해???????!!!!!!! :(

        • sanne Munich 174 commentsjoined 8/14
          Posted March 12th, 2015 at 4:43 am | # |

          Hi pp_123,

          Don’t worry – as long as the Daikon radish is juicy, it will work just fine.
          That’s because Korean radishes *are* Daikon! There are different kinds, thouugh.

          Bye, Sanne.

  8. leemihyun Poland 1 commentjoined 1/15
    Posted January 15th, 2015 at 7:30 am | # |

    안녕하세요 Maangchi! I have tried many recipes from your websites, including different hot stews. I am not a Korean, but I am a big kimchi fan, and life is an endless 김장 for me. Last week I made 깍두기 using rice powder. I had some boiled powder left and used it to ferment little baby carrots. The result was beyond expectations! The carrots became spicy but a little sweet inside. Try it someday!

  9. Jennifer 20 commentsjoined 9/08
    Posted January 9th, 2015 at 2:08 am | # |

    Thanks for sharing my kimchi picture on your page! Do you have recipe for green onion kimchi? I would love to try that.

  10. Lynnjamin New York 30 commentsjoined 11/14
    Posted January 1st, 2015 at 11:42 am | # |

    This recipe is just perfect. Unbelievably tasty. It is sweet, spicy, with a tiny hint of fresh ginger. But the best part is what I enjoy with my ears. It really makes an awesome crunchy noise! I had never tasted it before making Maangchi’s recipe Definitely my new favorite. It is so easy to make. No mess and no pots to wash. It is easy to serve too, since it is all nicely diced and tidy. And I can actually (almost) pick up each little square with metal chopsticks (I have a loooong way to go, though)

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted January 1st, 2015 at 10:10 pm | # |

      I’m glad you like the recipe!
      “I can actually (almost) pick up each little square with metal chopsticks” Congratulations! : )

  11. que Malaysia 1 commentjoined 10/14
    Posted October 28th, 2014 at 10:25 am | # |

    maangchi, you have used glass jar for keep your kimchi, can i used the plastic container to storage the kimchi?

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted October 28th, 2014 at 10:36 am | # |

      Yes, you can use a plastic container, too. Good luck!

  12. RennySeason Singapore 1 commentjoined 9/14
    Posted September 18th, 2014 at 4:27 am | # |

    Hi Maangchi

    When you say leave the kimchi to ferment under room temperature for 24hrs, does that extend to room temperature that is about 32 deg celsius? It’s sunny and warm in Singapore all year round!

    Thank you!

    • Maangchi New York City 11,163 commentsjoined 8/08
      Posted September 19th, 2014 at 1:46 pm | # |

      It may take shorter time to ferment your kimchi where you live. If the kimchi smells and tastes sour, it’s fermented.

    • Susan.353 Manila 11 commentsjoined 8/14
      Posted September 22nd, 2014 at 2:11 pm | # |

      Hi i am Chinese indonesian,currently live in manila
      Both places i lives were same as Sg (everyday is summer) hahaha
      My experience, 3 hour is perfect. ;)

      • Maangchi New York City 11,163 commentsjoined 8/08
        Posted September 23rd, 2014 at 11:50 am | # |

        wow, 3 hours is enough time to ferment kimchi! : )

        • Susan.353 Manila 11 commentsjoined 8/14
          Posted September 24th, 2014 at 9:11 am | # |

          🙋, Yeah .. It’s true
          Its so hot in sg,can’t live without AC .. Hahaha

  13. smilesr4me United States 2 commentsjoined 7/14
    Posted July 3rd, 2014 at 6:39 pm | # |

    Maangchi~ I followed your instructions for both radish kimchi and cucumber kimchi and the taste is fine but I was wondering what kind of pepper flakes you use as my version looks very different from yours. ㅠㅠ The pepper flakes you use look bright red and finely ground so later the finished product looks like more of a paste that flows smoothly over the vegetables, but mine clumps up and doesn’t break down into a smooth mixture. Do you have any suggestions? 감사합니다~


  14. Boateys Busan 1 commentjoined 3/14
    Posted June 3rd, 2014 at 4:02 pm | # |

    Ohkay I just made this and everything seems fine but I have two questions. I purchased my radish from a Korean Market and I did not use it for a week. I just tossed it in the crisper. When I went to make it I tried a piece before seasoning and the taste was bitter. I have only had Kkakdugi from a K-Barbecue restaurant and from the grocery store and the taste was pretty much the same. It was not bitter. Did I do something wrong or do I just have to let it ferment first? Also I could not for the life of me find a glass container so I stored it in plastic Tupperware. Could this become an issue?

  15. Yumika Hiroshima 2 commentsjoined 3/14
    Posted March 15th, 2014 at 9:34 am | # |

    I’ve made, rather tried to make, kkagdugi on and off many times. This recipe is by far the best I’ve come upon. I’ve lived in Japan for several decades and visited Korea just once. I’ve met quite a few Koreans in Japan and been impressed by their hospitality and generosity. Back to the kimchi: I used daikon, of course, and the result: delicious. Thank you! I’m going to try more of your recipes :-)

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