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A bowl of vegan radish kimchi, seasoned with red pepper paste sits on a wooden table.
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5 from 3 votes

Kkakdugi (Vegan Radish Kimchi) Recipe

Kkakdugi is for the people who love kimchi but don’t want to stare at a fermenting jar for two weeks. It’s all the spicy, tangy, umami-packed goodness of classic kimchi, but in bite-sized cubes that don’t make you wait an eternity. Bonus: The radish stays snappier than a K-drama plot twist, delivering the perfect hit of heat, garlic, and refreshingly crisp snap in every bite.
Prep Time7 minutes
Fermentation Time1 day
Total Time1 day 7 minutes
Course: Condiment, Sides
Cuisine: korean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 cups
Calories: 70kcal
Author: Adam Sobel
Cost: $10

Equipment

Ingredients

  • 4 lbs. Korean radish or daikon, peeled and diced 1 cm.
  • 4 scallions washed and cut in 1 cm. sections
  • ¼ cup salt don’t worry, this gets rinsed out

Kimchi paste:

  • ½ cup gochugaru or to taste
  • 5 cloves garlic
  • ½ cup onion diced
  • ¼ cup water
  • 1 teaspoon ginger grated
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup Korean pear shredded

Instructions

  • Place the diced radish and cut scallions in a large mixing bowl. Sprinkle with salt and toss to coat. Cover the bowl with a plate or pot lid, and let sit for 1 hour, until the radish releases liquid.
  • Rinse very thoroughly under cold water until no longer salty tasting and drain well. Allow the radish and scallion pieces to air dry in the colander for 10 minutes.
  • In a food processor, combine gochugaru, garlic, onion, ginger, sugar, salt, and Korean pear. Blend for 90 seconds, or until smooth.
  • Drizzle in just enough of the water as it blends to get a smooth paste.
  • Transfer the drained radish to a clean mixing bowl. Add the scallions and kimchi paste. Toss thoroughly until the radish is evenly coated.
  • Pack the mixture into a clean (ideally fully sterilized) airtight glass jar, pressing down to minimize air pockets. Leave a small amount of space at the top to allow for expansion during fermentation. Cover and let ferment at room temperature for 1-2 days, depending on the temperature in your kitchen. Once bubbly, press the radish kimchi down into its own liquids to press out air pockets.
  • Either use immediately or let it continue ripening under refrigeration for up to 4 weeks.

Notes

🥕 Mu-Tang Clan
Use firm, heavy Korean radishes (mu) with smooth skin and green tops for the best texture and sweetness. If unavailable, daikon works but your kimchi may be slightly softer.
🥵 Hot & Bothered
Fermentation speeds up in warmer temperatures, making Kkakdugi tangier. If your kitchen is above the low 70s°F, check it sooner and adjust the timing to your taste.
🧂 Grain Expectations
Stick to coarse sea salt or kosher salt—iodized salt can interfere with fermentation and affect the flavor.
🫙 All Brine & Dandy
Press the radish firmly into the jar to remove air pockets and keep it submerged in its juices. This prevents mold and helps you nail a successful ferment.

Nutrition

Calories: 70kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 2650mg | Potassium: 570mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2965IU | Vitamin C: 35mg | Calcium: 82mg | Iron: 2mg