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 nonmetallic 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 nonmetallic 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 the 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.