KimchiEasy
Kkakdugi (Cubed Radish Kimchi)
A 4-serving kkakdugi recipe with auto-scaling for perfect radish kimchi ratios.
Prep 30min04 servings
kkakdugiradish kimchicubed kimchikorean side dishkimchi recipefermented radish
Instructions
- 1
Cut radish into 2 cm cubes and salt with sugar for 40 minutes.
- 2
Drain released liquid, rinse lightly, and dry the cubes.
- 3
Mix chili flakes, salted shrimp, garlic, and ginger into a paste.
- 4
Add radish and scallions, tossing gently to avoid breaking pieces.
- 5
Pack in an airtight container, ferment 12 hours at room temp, then refrigerate.
- 6
It is ready in 1 day, with deeper flavor after 3-5 days.
Tips
Larger cubes keep their crunch longer.
Adjust salt by around 10% depending on salted shrimp salinity.
Nutrition (per serving)
Calories
72
kcal
Protein
3
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
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