Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang. Made from cubed white radish coated in Gutbasket Kimchi Paste, this probiotic-rich recipe is as vibrant as it is beneficial. It supports digestion, strengthens gut flora, and adds a zesty, crunchy kick to your meals — perfect alongside rice, parathas, or soups.
Ingredients (for a 1L Fermentation Jar)
- 700 g white radish (5 cups), cut into 1–2 cm cubes
- 100 g carrot (¾ cup, julienned)
- 50 g spring onion (½ cup, chopped)
- 10 g ginger (2 tsp, grated)
- 25 g sea salt (1¼ tbsp)
-
2 tbsp Gutbasket Kimchi Paste
Get the Gutbasket Kimchi Paste — a ready-to-use, probiotic-rich blend made with authentic Korean chili and natural spices for consistent, tangy flavor every time.
Instructions
-
Salt the Radish
Mix cubed radish with sea salt and let sit for 1 hour, tossing occasionally. This helps release excess water while preserving crunch. -
Add Vegetables
Drain any extra liquid (do not rinse). Add carrot, spring onion, and grated ginger. Mix thoroughly. -
Coat with Paste
Add Gutbasket Kimchi Paste and mix everything until the cubes are evenly coated. The mixture should turn bright red and slightly juicy. -
Pack and Seal
Transfer the mixture into a clean 1L fermentation jar. Press down gently to remove air pockets. Place a glass weight on top to keep all the vegetables submerged. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. Secure the lid with an airlock. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. -
Ferment Naturally
Keep the jar at room temperature (20–25°C) for 3–4 days. You’ll see bubbles forming as the fermentation activates. -
Taste and Transfer
Taste after Day 3 — once it’s tangy and pleasantly sour, seal with a storage lid and refrigerate. -
Chill and Serve
Store in the refrigerator and consume within 2 months. Serve cold for the best crunch and flavor.
Tips & Notes
- Fermentation Check: Taste after Day 3; once it’s slightly sour and fizzy, move it to the fridge.
- Headspace: Always leave 2 inches of room at the top for safe fermentation.
- Overflow Tip: Keep the jar on a tray in case the brine overflows.
- Submersion: Ensure the radish stays fully covered by brine to avoid mold.
- Storage: The flavor deepens beautifully with time — enjoy fresh or after a few weeks.
Final Thoughts
Kkakdugi is bold, crunchy, and full of natural probiotics — a simple ferment that brings flavor and gut health together. It’s a perfect side dish for everyday meals or a refreshing snack on its own.
