Kkakdugi is an easy and quick kimchi to make. It’s a delicious side dish that will add a pungent kick and some crunch to your Korean meal!
Store in an airtight container or jar. Before closing the lid, press the kkakdugi down hard with your hand to remove air pockets between the radish cubes. Leave it out at room temperature for a full day or two, depending on the room temperature and how fast you want your kimchi to ripe. Then, store in the fridge. Kkakdugi tastes best after a week or two in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.
1. Buy the ones with smooth skins that are firm and heavy.
2. If salted shrimp is not available, increase the fish sauce by the same amount.
*Originally posted in Nov. 2011 and updated here with new photos and streamlined recipe steps.