Side Dish

Vegan Kkakdugi (Radish Kimchi)

Name: Vegan Kkakdugi (Radish Kimchi)
Prep time: 30 min
Cook time: 5 min
Total time: 1 d 35 min
Yield: 1.2 kg
Cuisine: korean
Ingredients: 1,000 g daikon radish peeled and cubed into 2cm pieces; 2 tbsp sea salt; 3 tbsp gochugaru; 4 clove garlic minced; 1 tbsp ginger grated; 2 pcs scallion chopped; 1 tbsp cane sugar; 1 tbsp rice flour; 0.5 cup water

Experience the vibrant crunch and spicy tang of this authentic Vegan Kkakdugi, a Korean radish kimchi bursting with savory gochugaru, fresh ginger, and garlic. Each cube of daikon radish is perfectly fermented, offering a refreshing and addictive side dish that elevates any meal with its distinctive texture and bold flavor.

An original recipe by Forkin

Total time: 1 day
Serves: 6
Difficulty: Medium
Per serving: 76 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1,000 gdaikon radish, peeled and cubed into 2cm pieces
2 tbspsea salt

seasoning paste

3 tbspgochugaru
4 clovegarlic, minced
1 tbspginger, grated
2 pcsscallion, chopped
1 tbspcane sugar
1 tbsprice flour
0.5 cupwater

Equipment

Large mixing bowl · Small saucepan · Whisk · Medium mixing bowl · Airtight fermentation container (e.g., glass jar or kimchi container) · Kitchen gloves · Chef's knife · Cutting board

The method

Step by step

1
Wash the daikon radish thoroughly, then peel and cut it into uniform 1-inch (2.5 cm) cubes.
About 5 min
Cook’s note: Uniform cubes ensure even salting and fermentation. Aim for pieces that are easy to pick up with chopsticks.
2
Place the cubed daikon radish in a large mixing bowl and sprinkle evenly with sea salt.
About 1 min
3
Toss the radish cubes vigorously to ensure every piece is coated with salt, then let them sit at room temperature for 30 to 60 minutes to draw out moisture.
About 30 min
Cook’s note: The radish will become slightly pliable and release a significant amount of water, which is crucial for achieving the desired crunchy texture.
4
While the radish is salting, prepare the rice porridge: In a small saucepan, whisk together the rice flour and cold water until completely smooth, ensuring no lumps remain.
About 2 min
Cook’s note: Starting with cold water helps prevent lumps from forming in the porridge.
5
Cook the rice flour mixture over medium heat, stirring continuously with a whisk or spatula, until it thickens into a translucent, glue-like paste, which should take about 2-3 minutes.
About 3 min
Cook’s note: Do not stop stirring, as the porridge can easily stick to the bottom and burn. It should be thick enough to coat the back of a spoon.
6
Remove the rice porridge from the heat and allow it to cool completely to room temperature.
About 10 min
Cook’s note: You can speed up the cooling process by placing the saucepan in an ice bath, stirring occasionally, or by spreading the porridge thinly on a plate.
7
In a separate medium bowl, combine the cooled rice porridge with the gochugaru, minced garlic, grated ginger, finely chopped scallions, and cane sugar.
About 2 min
Cook’s note: Adjust the amount of gochugaru to your spice preference; for a milder kimchi, use less.
8
Mix all the seasoning paste ingredients thoroughly with a spoon or spatula until a uniform, vibrant red paste forms.
About 1 min
Cook’s note: Ensure all ingredients are well incorporated for an even flavor distribution throughout the kimchi.
9
Drain the salted radish, discarding all the released liquid, but do not rinse the radish.
About 1 min
Cook’s note: Draining is essential to remove excess water, but rinsing would wash away the beneficial salt that aids in fermentation and flavor.
10
Add the drained radish cubes to the bowl containing the prepared seasoning paste.
About 1 min
11
Wearing clean kitchen gloves, thoroughly mix the radish with the paste, ensuring every single piece of radish is evenly coated with the vibrant red seasoning.
About 2 min
Cook’s note: Gloves are highly recommended to protect your hands from the capsaicin in the gochugaru and prevent staining.
12
Transfer the kkakdugi into a clean, airtight fermentation container or jar, pressing down firmly to remove any air pockets.
About 1 min
Cook’s note: Leave about 1 inch (2.5 cm) of headspace at the top of the container, as the kimchi will expand and produce gas during fermentation.
13
Allow the kkakdugi to ferment at room temperature (ideally 68-72°F / 20-22°C) for 1 to 2 days, depending on your desired level of sourness and the ambient temperature.
About 8 hr
Cook’s note: Taste a small piece daily after 24 hours. When it reaches a pleasant sourness and has a slight fizz, it's ready for refrigeration.
14
Once fermented to your liking, transfer the kkakdugi to the refrigerator to slow down the fermentation process.
Cook’s note: The kimchi will continue to ferment slowly in the refrigerator, developing deeper flavors over time.

Per serving

Nutrition

61%Score

Calories: 76.1kcal
Protein: 2.3g
Carbs: 15.4g
Fat: 1g
Fibre: 4g
Sugar: 6.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Kkakdugi is a fantastic accompaniment to almost any Korean dish, from bibimbap to stews like kimchi jjigae. It's also delicious simply served with a bowl of steamed rice. For an extra layer of flavor, consider adding a small amount of grated apple or Korean pear to the seasoning paste. This kimchi is naturally vegan and gluten-free, making it a versatile addition to many diets.

Storage

Store the kkakdugi in a tightly sealed, airtight container in the refrigerator. Ensure the kimchi is submerged in its liquid to prevent spoilage.

Reheating

Kkakdugi is typically served cold and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving for optimal flavor.