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Kkak-du-gi - Fermented Radish


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  • 4 1 1/2-2 lb radish
  • 12-20 stalks scallions, depending on your preference
  • 12-20 stalks watercress, depending on your preference
  • 3/4 cup gochugaru
  • 4 tbsp salted shrimps
  • 3 tbsp minced garlic
  • 2 tbsp minced ginger
  • 4 tbsp sea salt
  • 1 tbsp sugar
  • 1 gallon glass jar(s) with lid (use large tupperwares as substitute)



Step 1

•Wash and trim radish, then peel the skin and cut it into ½-¾ inch square cubes.
•Add 1 tbsp sea salt and 1 tbsp sugar to the diced radish, marinate it for 1 hour.
•Trim and wash watercress and scallions, cut them into 1-1½ inch long pieces.
•Mince salted shrimps finely.
•Add gochugaru to the marinated radish and mix thoroughly.
•Add and evenly mix in garlic, ginger, salted shrimps, and 3 tbsp sea salt.
•Add and gently mix in watercress and scallion.
•Store them in your container of choice and press/compact down before closing lid.
•Let fermentation occur for about 3-5 days before eating for optimal taste. Fermentation will occur quicker if left unrefrigerated.

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