Kimchi – Kkaktugi (Cubed Daikon Kimchi)

Kkaktugi is a variety of Kimchi that is made from daikon radish instead or napa cabbage. It uses mostly the same seasonings but delivers a quite different flavor. Cool and crunchy, this kimchi goes well with cold soups, Korean Grill, and “Bibim” type dishes.


1 large daikon

1/4 cup kosher or sea salt

4 green or spring onions

1 bunch Korean chives

4 cloves garlic, peeled

2 ounces fresh ginger, peeled

3 tablespoons coarse ground red chili pepper

Seasoning paste:

4 cloves garlic, peeled

1 ounce fresh ginger, peeled

1 tablespoon shrimp paste

1 teaspoon sugar

1/3 cup medium ground red chili powder

water as needed


  • Prepare the radish:
    • Cut off both the top crown and bottom root then wash and peel.
    • Cut in half from top to bottom.
    • Flat side down, slice each section from top to bottom into 1 1/2 inch wide sections.
    • Set one slice aside and cut the rest from top to bottom into 1 1/2 inch wide strips then cube each strip.
    • Place the cubes in a large non metallic bowl and mix with the salt.
    • Let stand for 30 minutes.
    • Rinse in cold water and drain.
    • Add the coarse red chili pepper, toss well, and let stand at least 10 minutes.
  • Prepare Seasoning Paste:
    • Cut ginger into thirds and place in blender.
    • Add garlic and just enough water to blend into a smooth paste.
    • Place all ingredients including blended paste into a medium non metallic mixing bowl and mix well adding just enough water to maintain a thick paste.
    • Let stand at least 15 minutes.
  • Make the Kimchi:
    • Finely shred/grate the remaining Daikon and ginger.
    • Cut green/spring onions into 1/2 inch sections.
    • Add ginger, daikon, onions, chives, and seasoning paste to the radish cubes and mix well.
    • Transfer into a glass storage container(s), leaving room at the top of the container for swelling. Seal tightly.
    • Place container(s) in a brown paper sack (or otherwise shield from light) and let stand at room temperature for 24 hours, then refrigerate.

Serve chilled in a small dish as part of a Korean ban chan array.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 4 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 13.41

Calories From Fat (5%) 0.65

Calories From Protein (15%) 2.07

Calories From Carbohydrates (80%) 10.69

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 0.08g <1%

Saturated Fat 0.01g <1%

Monounsaturated Fat 0.01g

Polyunsaturated Fat 0.04g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 356.74mg 15%

Potassium 118.16mg 3%

Total Carbohydrates 2.96g <1%

Fiber 0.23g <1%

Sugar 1.9g

Sugar Alcohols 0g

Net Carbohydrates 2.73g

Protein 0.64g 1%

Vitamin A 63.73IU 1%

Vitamin C 9.58mg 16%

Calcium 9.83mg <1%

Iron 0.07mg <1%

Vitamin E 0.19mg 2%

Vitamin D 0IU 0%

Thiamin 0.06mg 4%

Riboflavin 0.02mg 1%

Niacin 0.19mg <1%

Vitamin B6 0.1mg 5%

Folate 8.27mcg 2%

Vitamin B12 0mcg 0%

Pantothenic Acid 0.03mg <1%

Vitamin K 7.39mcg 9%

Phosphorus 11.6mg 1%

Magnesium 10.35mg 3%

Zinc 0.11mg <1%

Copper 0.06mg 3%

Manganese 0.1mg 5%

Selenium 0.44mcg <1%

Alcohol 0g

Caffeine 0mg

Water 114.51g 0%

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