Kkakdugi(깍두기) is one of those dishes that feels like home. I remember eating it straight from the container as a kid — cold, crisp, and just spicy enough to make my nose tingle.
This recipe is inspired by how my mom used to make it: simple, powerful, and with deep umami from fermented shrimp and anchovy sauce. But I’ve added my own twist over time made it more simple to make for beginners. Plus, a splash of soju to enhance a clean fermentation, with just a hint of yogurt to deepen the probiotic richness.
This kimchi is perfect for everyday meals and my personal favorite! You can enjoy it with just about anything, like a pickle :)
I add sugar at the very end, not in the paste — it’s my little trick to balance the heat and gently round out the flavor without overpowering the natural sweetness of the radish. It’s that final “love touch” that makes the flavor sing.
Q: Can I make this vegan?
A: Yes! Swap the fish sauce and saeujeot for soy sauce and a touch of miso. The flavor will be milder but still delicious.
Q: How long does it keep?
A: It’ll last in the fridge for 3–4 weeks easily. Just use clean utensils each time.
Q: It smells strong — is that normal?
A: Yes! Fermentation creates that punchy aroma. As long as there’s no mold, it’s good to go.
Let your kkakdugi ferment at room temperature for at least one day for the best flavor!
You can easily find this kimchi at grocery stores, but it's surprisingly simple to make at home.
Peel and cube the radish into bite-sized pieces (1.5–2 cm).
In a large bowl, toss the radish with kosher salt, sugar, cooking wine, and soju.
Let sit at room temperature for 1 hour, tossing once halfway through.
In a small saucepan, whisk 1 tbsp sweet rice flour with 1/2 cup water.
Cook over medium-low heat, stirring constantly, until the mixture thickens and becomes translucent (about 2–3 minutes).
Drain the salted radish thoroughly — do not rinse.
Return the radish to the bowl, sprinkle with gochugaru, and mix gently until the radish takes on a bright red color.
Blend together onion, garlic, anchovy sauce, saeujeot, plum extract, and yogurt in a blender or food processor until smooth.
To the chili-coated radish, add the cooled rice glue, followed by the seasoning paste, chives/green onions, and sesame seeds.
Wearing gloves, mix thoroughly until everything is evenly coated.
Finally, sprinkle in 1 tablespoon of sugar and mix once more, gently and thoroughly.
This final step rounds out the flavor with a balanced hint of sweetness.
