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Kkakdugi Cubed Radish Kimchi

*If vegan, there's a vegan "fish sauce" that's made from dried mushrooms and seaweed and other stuff. You can also use soy sauce but I would opt for a fish sauce instead if you can.
Prep Time45 mins
Total Time45 mins
Course: Appetizer or Side Dish
Cuisine: Korean
Keyword: cubed radish kimchi, kkakdugi, radish kimchi
Servings: 6


  • food processor, blender or mini chopper


  • 4 lbs. Korean radish or daikon radish
  • 2 tablespoons coarse sea salt
  • 1/2 cup Fuji apple or Honeycrisp; peeled and cubed
  • 1/2 cup Korean or Bosc pear peeled and cubed
  • 2 tablespoons fish sauce*
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger
  • 2/3 cup gochugaru (Korean hot pepper flakes)
  • 4 or 5 green onions cut into 1-inch pieces


  • Peel your radishes and cut into cubes. Place into a large bowl and sprinkle the coarse sea salt over the top. Mix with your hands and let the radishes sit for about 30 minutes.
  • While the radishes are sitting, using a food processor or mini chopper, blend the apples and pears until smooth. Place the puréed and blended fruit into a bowl. If you don't want this much sweetness, add only HALF of the puréed and blended fruit. Add in the fish sauce, garlic, ginger and gochugaru. After 30 minutes, drain the water from the radishes into the bowl with the gochugaru. Mix everything together until well combined. Taste and adjust anything as needed.
  • Add in the kimchi paste into the same large bowl with the radishes and add in the green onions. Mix together until the radishes are well coated. Place the kkakdugi into a glass jar and gently press down on the top to remove any air from between the radish cubes.
  • Fermentation: Once stored in a glass jar or container, leave the kkakdugi out on your kitchen counter at room temp for 1 to 3 days, waiting to put in the fridge after you see fermentation starting with small bubbles. After that, store in the refrigerator. Kkakdugi can last up to 2-3 months or longer in the fridge but it may get very sour in taste. I'd say try to eat it within 4-5 weeks.