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KIMCHI
Radish Kimchi (Kkakdugi)
Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang.
Ingredients
Everything you need.
- 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
Method
Step-by-step.
- 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, allowing gases to escape safely without introducing any air or contaminants.
- Ferment Naturally. Keep the jar at room temperature (20–25°C) for 3-5 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.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- 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.
- 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.
- Simplify your next batch with the GutBasket Kimchi Making Kit — complete with the 1 L jar, airlock + storage lids, pre-measured Kimchi Paste, and recipe booklet. Everything you need for bold, flavorful, hassle-free kimchi.
MAKE THIS RECIPE
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Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
