Cubed radish kimchi (kkakdugi: 깍두기)

Ingredients

• 2 pounds Korean Radish (peeled, rinsed, cut into 1/2‑inch cubes)
• 2 tablespoons Kosher Salt (helps draw out water from the radish)
• 2 tablespoons Granulated Sugar (aids fermentation and balances sourness)
• 2 tablespoons Garlic (minced)
• 4 stalks Green Onion (white and green parts chopped)
• 1 teaspoon Fresh Ginger (minced)
• 0.66 cup Korean Red Pepper Flakes (Gochugaru) (coarse Korean style flakes)
• 0.25 cup Fish Sauce (adds umami; substitute soy sauce for vegetarian version)
• 0.33 cup Reserved Radish Juice (juice drawn out during salting step)

Instructions

1. Peel and Rinse the Radish

   Trim the ends, peel the thick skin off the Korean radish, then rinse under cold water to remove any grit.

   Time: PT5M

2. Cube the Radish

   Cut the radish into uniform 1/2‑inch cubes so they ferment evenly.

   Time: PT10M

3. Salt and Sugar the Radish

   Place the radish cubes in a large bowl, add 2 Tbsp kosher salt and 2 Tbsp sugar, and toss until evenly coated. Let sit, turning the radish every 10 minutes to redistribute the liquid.

   Time: PT30M

4. Drain and Reserve Juice

   After 30 minutes, drain the excess liquid, reserving about 1/3 cup of the salty‑sweet juice for later seasoning.

   Time: PT5M

5. Prepare the Seasoning Mix

   In a separate bowl combine 2 Tbsp minced garlic, 4 chopped green onion stalks, 1 tsp minced ginger, 2/3 cup gochugaru, 1/4 cup fish sauce (or soy sauce for a vegetarian version), and the reserved radish juice. Mix until a uniform paste forms.

   Time: PT5M

6. Combine Radish with Seasoning

   Add the seasoning paste to the drained radish cubes and toss thoroughly so every piece is coated.

   Time: PT5M

7. Pack into Jar and Press

   Transfer the seasoned radish into a clean glass jar, pressing down firmly with a wooden spoon or a dedicated kimchi press to eliminate air pockets. Seal the lid tightly.

   Time: PT5M

8. Ferment at Room Temperature

   Leave the sealed jar at room temperature (around 68‑72°F) for 1‑2 days until you notice a pleasant sour aroma and the radish turns a deeper red. Then transfer to the refrigerator to slow fermentation.

   Time: PT0M

   Temperature: 68-72°F

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

7 g

Fat

0 g

Fiber

2 g