Cubed Radish Kimchi


  • Peel korean radish, rinse in cold water and pat dry. 

  • Cut it into ¾ to 1 inch cubes. Put into a large bowl. 

  • Add kosher salt and sugar. Mix well. 

  • Set aside for 30 minutes. 

  • Drain the juice from the radish into a small bowl. 

  • Add minced garlic, minced ginger, green onions, fish sauce, hot pepper flakes and ⅓  cup of the juice from the radish. 

  • Mix it up well until the seasonings coat the radish cubes evenly and the radish looks juicy. 

  • Put the kkadugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. 

  • You can eat it righ away and then store it the refrigerator. Or you let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top of the kkakdugi and it'll smell strong and sour. Then put it in the refrigerator. 

  • 4 pounds Korean radish

  • 2 tbsp kosher salt

  • 2 tbsp sugar

  • ¼ cup fish sauce

  • ⅔ cup hot pepper flakes

  • 4 stalks of green onions, chopped

  • 2 tbsp minced garlic (about 5 or 6 cloves garlic)

  • 1 tsp minced garlic