Kkakdugi Recipe, Radish Kimchi

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Optional Ingredients and Substitution

Shrimp fish sauce: For Kkakdugi, shrimp fish sauce is better than other types of fish sauce because it keeps the refreshing taste which is key to Kkakdugi. Also, other types of fish sauce can darken the color. However, some Koreans use anchovy sauce only or a mix of shrimp fish sauce and anchovy fish sauce.

Korean radish (mu): Contrary to popular belief, Korean radish is actually slightly different from daikon. They belong to the same species called R. sativus but are different varieties. You can use daikon instead of Korean radish but keep in mind that it will have a slightly different taste and texture than that of authentic Kkakdugi.

Good to Know

Amount of Kkakdugi
The default serving amount of this recipe calls 1 large Korean radish. Usually ¼ large Korean radish is good for a meal for 4 people.
(1 large napa cabbages = 16 servings. If 2 people eat Kkakdugi once a day, it will last 1-2 weeks.)

Use rubber gloves!
Use clean food-safe rubber cloves for brining cabbages and applying seasoning. Otherwise, your hands will sting from salt and chili peppers.

Seasoning Leftover
If you have made more seasoning than you need, you can freeze the seasoning. When you make kkakdugi next time, thaw the seasoning in the fridge overnight and use it. Also, you can use other types of kimchi with your favorite vegetables such as cucumber, soybean sprouts, garlic chives, green onions, etc.

Frequently Asked Questions

Do I have to use coarse sea salt?
You can use kosher salt. But, coarse ones are better than fine ones. If the particles are too small, it may speed up the brining process too much that the texture of Kkakdugi may not be as crispy. We don’t recommend using table salt (iodized salt) because iodine prevents fermentation and the texture and the color of Kkakdugi may not turn out right.

You can buy coarse sea salt from local Korean market or order online here.

How long should I ferment Kkakdugi for?
Fermentation time depends on temperature and the amount of salt in the Kkakdugi. A lower temperature and smaller amount of salt will make the fermentation process slower. The duration of fermentation also depends on your personal preference. Some people like fresh (almost unfermented) kkakdugi. Some like it very fermented and sour.

I personally like my kkakdugi fermented to medium sourness. I leave it out in room temperature for about 2 days. The best way is to leave it out and taste it every day. When it reaches your preference, put it in the refrigerator. If you made a large amount, you can leave some out and store the rest in the fridge right away. Then, take some out later for more fermentation as needed.

Remember that kkakdugi will produce gas and liquid as it is fermented. Leave some room in the container, or it will overflow.

How should I store my kkakdugi and how long does it last?
Traditionally, kimchi (including kkakdugi) was stored in earthenware called "Ong-gi." Ong-gi (Onggi) is breathable pottery that keeps kimchi and other fermented foods in an optimal condition. Today, most Koreans use plastic or stainless containers to store Kimchi, and keep the containers in a specialized Kimchi fridge. Kimchi fridges keep kimchi at an optimal temperature, and keeps your regular fridge free of the potent kimchi smell.

If you don't have any of the above, place the kimchi in a tightly sealed container and keep in the fridge.

When you place kkakdugi in a container, make sure you press down firmly to get rid of any air between kkakdugi. Then, cover the top with a plastic sheet or saran wrap before closing the lid. (This is only necessary if you are making a large amount and storing it for months.) Finally, make sure the lid is on properly.

Kkakdugi can last 2-3 months or longer in the fridge but it may get sour in taste.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.