How long does Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe take to ferment?

Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe takes approximately 2 days to ferment at 65-75°F (18-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe gluten-free?

Yes, Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe?

Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 30m.

What equipment do I need to make Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe?

To make Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe, you'll need: OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, RSVP International Endurance Stainless Steel Precision Pierced Colander, 5-Quart (4.7L), TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe?

Once fermented to your liking, store Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Easy Korean Radish Kimchi (Kkakdugi) Recipe

Name: Korean Radish Kimchi (Kkakdugi) - Easy Probiotic Recipe
Prep time: 30 min
Total time: 90 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 pounds (900g) Korean radish (mu) or daikon radish, cut into 3/4-inch cubes; 2 tablespoons Coarse sea salt (non-iodized); 3 tablespoons Korean red pepper flakes (gochugaru); 4 cloves Fresh garlic, minced; 1-inch piece Fresh ginger, peeled and minced; 2 tablespoons Fish sauce or soy sauce; 1 tablespoon Granulated sugar; 4 stalks Green onions, cut into 1-inch pieces; 1/4 cup Filtered or dechlorinated water

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Recipe by Ori Iscovici

Published 1/1/2026

Make It Yours

Ingredients

ingredients0 / 9

2 pounds (900g)Korean radish (mu) or daikon radish, cut into 3/4-inch cubes
Note: Korean radish is sweeter and denser than daikon, but daikon works well as a substitute
2 tablespoonsCoarse sea salt (non-iodized)
Note: Iodized salt can inhibit fermentation
3 tablespoonsKorean red pepper flakes (gochugaru)
Note: Adjust to taste; gochugaru is milder than regular red pepper flakes
4 clovesFresh garlic, minced
Note: About 1 tablespoon minced
1-inch pieceFresh ginger, peeled and minced
Note: About 1 teaspoon minced
2 tablespoonsFish sauce or soy sauce
Note: Use soy sauce for vegan version; fish sauce adds traditional umami depth
1 tablespoonGranulated sugar
Note: Feeds beneficial bacteria and balances heat
4 stalksGreen onions, cut into 1-inch pieces
Note: Optional but adds nice flavor and color
1/4 cupFiltered or dechlorinated water
Note: Only if needed to create brine; chlorine can inhibit fermentation

Instructions
Enjoy the process

steps0 / 12

Preparing Your Radish

Cut the radish: Peel the radish if desired (Korean cooks often leave it unpeeled for extra nutrients), then cut into uniform 3/4-inch cubes. Consistent sizing ensures even fermentation.

Salt the radish: Place cubed radish in a large bowl and sprinkle with 2 tablespoons of coarse sea salt. Toss gently to coat. Let sit for 60 minutes at room temperature, tossing every 20 minutes. The radish will release liquid and soften slightly—this is perfect!

Rinse and drain: After salting, rinse the radish cubes briefly under cold water to remove excess salt. Drain thoroughly in a colander for 10 minutes. The radish should still taste slightly salty.

Making the Kimchi Paste

Prepare the paste: In a small bowl, combine the gochugaru (Korean red pepper flakes), minced garlic, minced ginger, fish sauce (or soy sauce), and sugar. Mix into a thick, vibrant red paste. If it's too thick to coat the radish, add 1-2 tablespoons of water.

Taste and adjust: This is your chance to customize! Want more heat? Add more gochugaru. Need more umami? Add a splash more fish sauce. The paste should taste bold and slightly salty.

Combining and Fermenting

Mix thoroughly: Add the drained radish cubes back to your large bowl. Add the green onions if using. Pour the kimchi paste over the radish and gently but thoroughly mix with clean hands or a spoon until every cube is coated with the red paste. This is a meditative moment—take your time!

Pack into jar: Transfer the coated radish into a clean wide-mouth mason jar or fermentation crock, pressing down firmly to remove air pockets. The radish will release more liquid as it ferments. Leave at least 2 inches of headspace at the top, as the kimchi will bubble and expand.

Create the brine: Press down on the radish—liquid should rise to cover the vegetables. If it doesn't quite cover them, mix 1 teaspoon of salt with 1/4 cup filtered water and pour over until vegetables are submerged. Submerged vegetables = safe fermentation.

Weight it down: Place a fermentation weight or a small jar filled with water on top of the radish to keep everything submerged. Cover loosely with a lid or cloth to allow gases to escape.

Fermentation Process

Ferment at room temperature: Place your jar on a plate (to catch any overflow) in a spot away from direct sunlight. Let ferment for 2-5 days, checking daily. You'll see bubbles forming—this is the magic of lactobacillus at work!

Taste daily: Start tasting after 2 days. The kimchi is ready when it tastes tangy and pleasantly sour to your liking. Warmer kitchens ferment faster; cooler ones take longer. Trust your taste buds!

Refrigerate: Once it reaches your preferred level of tanginess, remove the weight, seal with a tight lid, and refrigerate. The cold dramatically slows fermentation. Your kkakdugi will continue to develop flavor and can be enjoyed for 2-3 months in the fridge.

Serving Suggestions

Enjoy your kkakdugi as a side dish (banchan) with rice, add to fried rice, top grain bowls, or eat straight from the jar when you need a probiotic boost. The crunchy texture and bold flavor make it incredibly satisfying!

Note on fermentation: If you see white film on the surface, simply skim it off—it's kahm yeast and harmless. If you see fuzzy mold or smell anything rotten (not just funky-fermented), discard and start fresh. Proper fermentation smells pungent and tangy, not putrid.