Korean

Mild Radish Kimchi (Kkakdugi)

A vibrant, tangy, and subtly spicy radish kimchi, perfect for enhancing any meal. This recipe is tailored to be mild and balanced, ensuring a delightful flavor without overwhelming heat.

Created byJacquelyn Halpern with lil' chef

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

Calories

Skill Level

Intermediate

Servings

Prep

30 mins

Cook

5 mins

Total

35 mins

Calories

Skill

Intermediate

Servings

2 servings

Instructions

Ingredients

Details

Instructions

01
In a large bowl, combine the diced radish with coarse sea salt.
Ensure the radish is evenly coated.
Let it sit for 30-45 minutes until the radish softens slightly.
This process helps to draw out excess moisture and tenderize the radish, creating a better texture for the kimchi.
02
Drain the radish thoroughly, discarding the liquid.
Do not rinse the radish, as this will wash away the salt that is essential for the fermentation process.
03
In a small saucepan, whisk together the glutinous rice flour and water until smooth.
This prevents lumps from forming during cooking.
Heat over medium-low, stirring constantly, until the mixture thickens into a translucent paste.
This usually takes about 3-5 minutes.
The rice flour paste acts as a binder and adds a subtle sweetness to the kimchi.
04
Remove the rice flour paste from heat and let it cool completely.
Cooling the paste prevents it from cooking the other ingredients when combined.
05
In a separate large bowl, combine the cooled glutinous rice flour paste, minced garlic, grated ginger, mild gochugaru, granulated sugar, and chopped green onions.
Mix well to form a uniform paste.
This is the base of your kimchi flavor, so ensure all ingredients are well incorporated.
06
Add the drained, brined radish cubes to the seasoning mixture.
Using gloved hands, gently massage the radish and paste together until every piece of radish is evenly coated.
Massaging helps to break down the radish further and ensures even distribution of flavor.
07
Pack the kimchi tightly into a clean, airtight container, pressing down to remove any air pockets.
This helps to create an anaerobic environment, which is essential for proper fermentation.
08
Leave the kimchi at room temperature for 1-2 days to ferment (taste daily to achieve your desired level of sourness).
The warmer the room, the faster it will ferment.
Once fermented to your liking, transfer the container to the refrigerator, where it will continue to slowly ferment and can be stored for up to 2-3 weeks.

Instructions

01
In a large bowl, combine the diced radish with coarse sea salt.
Ensure the radish is evenly coated.
Let it sit for 30-45 minutes until the radish softens slightly.
This process helps to draw out excess moisture and tenderize the radish, creating a better texture for the kimchi.
02
Drain the radish thoroughly, discarding the liquid.
Do not rinse the radish, as this will wash away the salt that is essential for the fermentation process.
03
In a small saucepan, whisk together the glutinous rice flour and water until smooth.
This prevents lumps from forming during cooking.
Heat over medium-low, stirring constantly, until the mixture thickens into a translucent paste.
This usually takes about 3-5 minutes.
The rice flour paste acts as a binder and adds a subtle sweetness to the kimchi.
04
Remove the rice flour paste from heat and let it cool completely.
Cooling the paste prevents it from cooking the other ingredients when combined.
05
In a separate large bowl, combine the cooled glutinous rice flour paste, minced garlic, grated ginger, mild gochugaru, granulated sugar, and chopped green onions.
Mix well to form a uniform paste.
This is the base of your kimchi flavor, so ensure all ingredients are well incorporated.
06
Add the drained, brined radish cubes to the seasoning mixture.
Using gloved hands, gently massage the radish and paste together until every piece of radish is evenly coated.
Massaging helps to break down the radish further and ensures even distribution of flavor.
07
Pack the kimchi tightly into a clean, airtight container, pressing down to remove any air pockets.
This helps to create an anaerobic environment, which is essential for proper fermentation.
08
Leave the kimchi at room temperature for 1-2 days to ferment (taste daily to achieve your desired level of sourness).
The warmer the room, the faster it will ferment.
Once fermented to your liking, transfer the container to the refrigerator, where it will continue to slowly ferment and can be stored for up to 2-3 weeks.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 2-3 weeks. The kimchi will continue to ferment and become more sour over time.

Why This Recipe Works

This recipe works because it balances the key elements of kimchi: saltiness, spiciness, tanginess, and umami. The brining process tenderizes the radish and draws out excess moisture, while the glutinous rice flour paste adds body and a subtle sweetness. The fermentation process creates the characteristic sour flavor and beneficial probiotics.

Common Mistakes to Avoid

Not salting the radish properly, which can result in a watery kimchi.
Using too much or too little gochugaru, which can affect the spiciness.
Not packing the kimchi tightly enough, which can lead to mold growth.
Fermenting for too long or not long enough, which can affect the sourness.

Nutritional Information

Serving Size

Approximately 1/2 cup

Calories

75 kcal

Protein

Fat

0.5g

Saturated Fat

Carbohydrates

15g

Fiber

Sugar

Sodium

500mg

Macronutrient Distribution

Values are estimated based on typical ingredients and serving sizes. AI can produce inaccurate values.

Dietary Information

Dietary Tags

aipveganegg freenut freeoil freesoy freedairy freelow fodmapvegetarianeliminationgluten freepescatarianlow glycemicshellfish free

Contains Allergens

none

Additional Notes

For a spicier kimchi, increase the amount of gochugaru.
If you don't have glutinous rice flour, you can use regular rice flour or a slurry of cornstarch and water as a substitute.
Adjust the fermentation time based on your taste preference and room temperature.