Radish Kimchi

If you’re new to kimchi making, Korean Radish Kimchi (Kkakdugii) is one of the easiest kimchi to make as it doesn't require the long salting process or rice flour porridge traditionally added to napa cabbage kimchi.
Kids enjoy this kimchi as it has a crunchy texture with a little sweetness than traditional kimchi. This kimchi is one you should make at home instead of buying as it’s easy to make and I find the ones at the store too sweet or salty.
Ingredients:
2-2.5 pounds Korean radish (or Daikon radish if you can’t find it)
1 Tablespoon salt (kosher or sea salt)
1 Tablespoon sugar
5 garlic cloves, minced or grated
1/2 teaspoon ginger, minced or grated (optional)
2 green onions or 1 small bunch garlic chives, cut into 1 inch pieces
2 Tablespoons fish sauce (or salted shrimp, chopped)
3-4 Tablespoons Gochugaru (Korean red pepper flakes)- or more depending on desired spice level.
Directions
Peel the radish if it has many dark spots, otherwise, remove dark spots with a peeler or scrap off with a knife. (Peel the skin only when necessary). Cut radish into 1 inch cubes and place in a bowl. Toss with salt and sugar and set aside while you prep the paste.
For the paste: In another large bowl, add garlic, ginger and green onions or chives. Add the fish sauce and Korean red pepper flakes and mix together.
( For vegetarian version, add soy sauce or coconut animos)
Toss the radish and add to the paste bowl, discarding any liquid. Using kitchen gloves, mix together until the radish is coated well. Taste and add more seasonings such as fish sauce, salt, sugar or red pepper flakes, as needed.
(It will look dry at this point, but they will release water during the fermentation process.)
Place into a container or jar, pressing down to remove air pockets. Cover and leave at room temperature for 1 day and place in the fridge for a few days to ferment.

[@pinkmonkeybird2644]

This helped me learn to love a certain kind of kimchi. I had only had the really sour, aged cabbage kimchi, and I did not enjoy it. So I started with many of the same ingredients and ate them fresh. Then I made quickly pickled radish and cucumber kimchi, like a few days old only and really loved it. So now I just eat the freshly made variety and am happy. Everyone has different tastes and preferences, and that’s a good thing. It would be boring if we were all the same. I’d never tell anyone there’s a right or wrong way to eat a food, because just because it works for me doesn’t mean it’s going to work for you.

[@godismysaviour3949]

Love this so simple and yet looks so good. You’ve got yourself a new subscriber

[@a902l9]

I made these with whole white small radish. It fermented so fast!

[@Emeraldwitch30]

If you grow radishes and the summer heat makes them too spicy(you know what i mean, lol), we have roasted them with a bit of olive oil and thyme and good salt and pepper. Oh my, I never thought to cook radishes before they are lovely roasted. It's almost as good as little turnips.

[@kevinpoole1543]

I am harvesting my first Korean radishes, and they are ginormous! I will try your recipe, along with some others. Thanks!

[@lovekoreanfoodmj]

Oh nice! Thanks for trying out the recipe!

[@p_roduct9211]

Hi! Can you describe what the Korean radish tastes like compared to the regular daikon?

[@resa.walters]

​@@p_roduct9211 It's sweeter and less spicy. And juicier. Way better!

[@p_roduct9211]

@@resa.walters thank you for the reply and satisfying my curiosity! It's unfortunate with cost of living all the beautiful Asian veggies at my nearby grocers have gone up. Looks like this radish may be worth a gamble :)

[@dennisyoung4631]

Radish - Daikon - *for* a batch of Kim-Chee, yes. Got a small one today at Uwajimaya in Beaverton.

[@karenbailey1737]

I love this easy recipe.

[@spicybiryani2617]

you have a wholesome smile mam

[@ursulagun5095]

😅😮

[@user-lm8oy6vk1q]

쉽게 만드시네요 맛있겠어요

[@1JDS4U]

깍두기 (Kkakdugi) ❤❤❤ Been making this for years. It is SO delicious!

[@simonsimons8885]

Nom Nom Nom!!!! I love Raddish so I'd love to try this one. Looks so good. ❤

[@pupsap7714]

I love your fluffy hair it's so fun

[@charmaine8512]

A definite try as it seems simple to prepare.

[@natwinkel7790]

Simple and well explained! Subscribed ❤

[@ligmuhnugs]

A container 1/4 the size of these jars cost $5 for me. I had no idea it was so easy to make.

[@deessmohdzain902]

Yea, lets making together with Damunji. Next day to enjoy with bowl of congee n chilly chicken.... Wow ❤❤❤

[@kolapyellow7631]

There are no other complicated ingredients. Loke this recipe. Will make it tomorrow.

[@sadiaamin1077]

Thanku for sharing the recipe i have tried with cabbage it was amazing but without adding anchovies sauce

[@carlosregil6465]

I”d like it so much, super delicious 🤤

[@lovekoreanfoodmj]

Thank you 😋

[@kiwimax4659]

Beautiful video, dear Lady!

[@curtisdrago]

I’d love to make this myself.

[@st.joanne]

This looks so yummy!!!

[@dollypartonhurry8862]

Looks great

[@lauragrandgenett]

Thank you for this. Going to make it today.

[@s960928s]

Radish has a 70.6mg Quercetin. And Quercetin Is a natural SGLT2 inhibitor.

[@monica_chauhan]

Can you show how to make cucumber, cabbage kimchi recipe with veg ingredients.

[@lovekoreanfoodmj]

Korean radish is stronger with peppery spicy flavor. Daikon is milder and sweeter.

[@resa.walters]

That's the total opposite!

[@michellemckee7479]

We need how much of everything. How much garlic, Onion, you know Everything please please

[@Anne-yw9kg]

Please post your Korean food recipe more more more 🙏 😋 ☺ 😊 💕 😘 🙏

[@audreymay9378]

Radish kimchi is my favorite 😍

[@lovekoreanfoodmj]

Love the crunch!

[@ma.victoriallamado9805]

Yummy ..next time please make come Chinese cabbage…tnx

[@Hewau-fj5zz]

Nappa cabbage

[@Spewwow]

Woow! Subscribed! Also pardon me for silly question, so i dont need shrimp paste if i have fish sauce? Also could you tell us about the white paste i see some youtubers make for the kimchi sauce? Thank you!

[@STAYandBLINKwithMONSTIEZ]

sweet rice flour

[@lovekoreanfoodmj]

Thank you! You can use just fish sauce.. it’s a mixture of sweet rice flour / liquid which helps bind the seasonings..

[@jcdee5160]

So delicious

[@etcsamsung5089]

Thank you fòr sharing ❤❤❤❤❤❤❤❤🎉🎉🎉😊

[@lovekoreanfoodmj]

You are so welcome!!

[@vikingkitten]

Thank you❤

[@Hannahnana-nana89]

How long can you keep this in the fridge? I'm interested in making this. 😊

[@Kc-yb6tm]

Korean kkakdugi gimchi 깍두기 김치 Made with korean mu 🇰🇷

[@Happyliving757]

Are chives better then green onions? Is regualr sugar better or new sugar?

[@bubbleteagaming9999]

I will try this

[@saluztaguba1757]

Thekarmicisonmyway!

[@Tiffany-zf8ti]

Rice flour no needed?

[@redalert7574]

Very nice vedio 🥰👍

[@lovekoreanfoodmj]

Thank you so much!!

[@cindywong7702]

Love 💕 it

[@TheJlee28]

Love it ❤❤❤❤

[@naturelover1571]

Fish sauce and othervsauces i dont know am from kerala.pls explain it.kids are fan of kimchi. But dont know abt the souces😊

[@Uniqueecat]

Mooli ka achaar is equal to radish kimchi

[@CynicallyObnoxious]

I wanna try to make kimchi but I cant find the salted shrimp I can literally get everything else

[@yelanchiba8818]

I started making my own kimchi when I learned that I have extra glass jars and I have almost all of the ingredients. I replaced gochugaru with paprika coz why not. Home made are cheaper than store bought ones

[@lovekoreanfoodmj]

That’s great you make your own Kimchi!!!

[@ventaliq]

yum

[@lovekoreanfoodmj]

😋😀

[@ivoryscabrera2952]

Yumy

[@flonny1340]

When adding the radish to the paste, do I need to wash away the salt and sugar first or no?

[@gustlightfall]

Definitely no, unlike the napa cabbage kimchi.

[@hihere2199]

Yum ❤

[@lovekoreanfoodmj]

😋😋

[@bhatsayali11]

Yum yum

[@lovekoreanfoodmj]

😀😀😀

[@mjsb7527]

Is there no lettuce kimchi? Just asking😂

[@Hewau-fj5zz]

With lettuce, you need to eat as soon as you make it like salad. You cannot fernent or preserve it like cabbage or radish kimchi.

[@blueyplayYT]

I like that more than the kimchi that not cube

[@anitamihholap5926]

Could pumpkin be fermented the same way I wonder?

[@bwithdreaa5210]

Yummm

[@stardustsarah]

not using rice flour paste?

[@Torahobservantcatmom]

Easiest yet

[@lovekoreanfoodmj]

😀😀

[@Hewau-fj5zz]

If you cannot get fish sauce, you can omit.

[@alblushi3071]

Is it okay if i skip sugar?

[@ruddk68]

각두기!라고 하세요...한국인 맞으세요?

[@alexd.8274]

I'm just wondering if Koreans also get bloated from kimchi? Cause I love it, but can only eat fermented stuff if I know that I'll be at home for the rest of the day, cause the gass resulting from it is just huge.

[@gustlightfall]

You get bloated because probably your stomach is not used to that much fiber yet just keep at it and it will lessen or disappear completely, just consume in moderation until your gut gets used to your increase fiber intake. That's what happened to me when I switched to a semi-vegetarian diet, but it eventually went away and all I get now is just the occasional burping without bloating.

[@Hukwa]

How long kimchi can be kept

[@naomi23784]

Love this! Can I use soy sauce for the salt?

[@user-no9im9px6e]

Omg no, just skip this whole recipe to be honest 🥲 Salt is used to keep it crunchy and also to drain out all the water so it can ferment without actually rotting.. But anyways this recipe is missing apple/pear, a (rice)flour paste and much more.. Also don’t choose between anchovy sauce or salted shrimp, add both! They should be blended together… Also add onion, garlic and a bit of ginger while you’re at it.. This makes an paste that’s not dry like the vid

[@mjsb7527]

Can we make a kimchi?even if the Red pepper flakes is not korean?😅

[@gustlightfall]

Togarashi flakes are doable, all others are not, but if you can try to get some real gochugaru flakes on your nearest asian store, they are inexpensive and will last you a long time specially if you store them in the freezer.

[@mjsb7527]

@@gustlightfall hmm i see,thanks for the instruction hehe

[@angiesamuels1727]

❤❤❤❤❤

[@jyotsnashukla4770]

Can i skip few ingredients to keep it vegetarian?

[@ChaklitTea]

Will it taste exactly the same if i use daikon

[@Millielai12]

Yes. Japanese daikon is milder in taste.

[@resa.walters]

Diakon is not milder, its the opposite, it's spicier! Watch songkyong longest recipe!

[@ekaterinaefimova2190]

​@@resa.waltersit depends on the sort, some are milder, while others are spicier

[@smileshabmam9228]

If don't have any sauce?

[@loveyourlife2661]

I don’t have anchove sauce or paste anything else I can use instead?

[@Hewau-fj5zz]

You can omit anchovy sauce. If you cannot get red chili flakes, you can make white kimchi. It is more nutritious than red kimchi. It is like taking yogurt. Better for the body😅

[@TT3TT3]

❤🎉

[@LaFemeTanya]

So you don’t have to rinse the salt off the radish?

[@lovekoreanfoodmj]

For this kimchi, no 😀

[@yabjiyabji5789]

oohh..so we don't need to wash the radish after soaking on salt and sugar?correct?

[@resa.walters]

No need to rinse. Also, you don't have to use sugar. You can use sugar in the paste, depending how sweet your radish is.

[@hanaaa7353]

مقادير الوصفه رجاءا

[@user-wk8nl8fe6y]

😊😊😊😊😊

[@user-zl4qt2bl9p]

한국인 맞아요?

[@ChuxChu00777]

It's hard to get Korean chilli paste used in kimchi and radish kimchi I mean just the main ingredients we don't get in India😢

[@Hewau-fj5zz]

You can use cucumber or green pepper or chive for cabbage or radish

[@ChuxChu00777]

@@Hewau-fj5zz Thanks for the tip 😊💯👍🏽

[@Millielai12]

​@@ChuxChu00777You can use Kashmiri Chilli Powder

[@debbiemaxeu2672]

What does this kind of radish taste like

[@lovekoreanfoodmj]

This radish is a little stronger than daikon. Daikon radish is sweeter.

[@rebellious_sentiment]

이거 깍두기 아니냐. 왜 무 김치로 개명을

[@clarisoldiaz]

😘

[@tsumi_the_hapa4009]

How long can it stay in the fridge

[@lovekoreanfoodmj]

It will be good 10-14 days..

[@ekaterinaefimova2190]

It's been 3+ months in the fridge after I fermented radish kimchi in room temp for 3 days, just perfect

[@jinnnnn00]

무를 다 안깎고 썰어서 놀람...

[@normamurray2700]

No vinager🤔?

[@kerriberriclendonk]

I don't think any kimchi recipe use vinegar

[@lovekoreanfoodmj]

No vinegar needed for kimchi

[@BlossomCherry32]

Achar hai pura😂

[@veni9738]

Whenever i have radish my kitchen smell like Who farted!

[@lovekoreanfoodmj]

😂😂

[@MercyForTheInnocent]

Dayum, that vegan?😊 please make it plant based, if it isnt already, for the planet, your health, and the animals ❤️ >>>> Challenge 22❤

[@Medinasfamily1994]

Ur Bobby Lee mom

[@user-pe2dh9eb9w]

이분은 한국음식 소개하면서 한국사람댓글엔 답이없네..

[@noveltyhills2048]

한국사람은 머리를 단정히 하겠지요.

[@JoshuaKnipp-qo4qb]

부드러운 나귀 한글

[@user-ch1qq4cw2e]

찹쌀풀이나 심지어 밀가루풀도 없고 배라도 하나 갈아서 넣던지 심지어 나도 모르는 편인데 이렇게 메마른 깍두기는 첨 보네;; 젓갈만 이것 저것 넣느게 다가 아니구요~~~제발 우리나라 음식 이거보고 시도 했다가 다들 이상하게 보게 만들지 마세요;;

[@user-zl4qt2bl9p]

그니까요

[@noveltyhills2048]

풀어진 머리가 비위생적인 느낌이고 음식만 화면에 보이면 좋겠어요.

[@shikhasaraswat1]

And then fart😂😂😂

[@lovekoreanfoodmj]

😂😂😂

[@Nusrat.Taquia]

Very bad smell in fridge. It’s smell like farts 💨😤

[@carnivorechronicles]

Skip the sugar. Extremely unhealthy.

[@noveltyhills2048]

It doesn't seem to be authentic Korean style. Please wear hair net.

[@sinnastyx]

it's her own home she does not need a hair net

[@elv1980]

Why no goujang?

[@stellapark3954]

If you could add pear ground, if would be much much yummy😊 but want to say ‘good job’ 😊