Radish Kimchi

Korean Kkakdugi


Ready to eat in 15 min or savour the rich taste as the flavours develop over time.

Crunchy, Spicy Kkakdugi

You will need

Pour salt over cubed Korean radish. Mix well. Wait at least 10 mins for liquid to draw out.

Add gochugaru, sugar, fish sauce, garlic & spring onion. Mix well.

Transfer to a glass jar. Rest on bench 1-2 days, then store in fridge.

Eat kkakdugi straight away, or...

Wait as the flavours develop even more over time!

Includes step-by-step video to get it right first time, every time.

More amazing recipe ideas at

Edible adventures for the curious foodie