Kkakdugi Kimchi

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Christy Lee


  • 1
    whole Daikon
    Chopped into small cubes
  • 2
    Red pepper
    Take weed out and cut in half
  • 1/4
    cup Fish sauce
  • 6
    cloves Garlic
  • 1/2
    chopped to quarter pieces
  • 1/4
    cup Salted shrimp paste Saewoojeot
  • 1/4
    cup Korean pear
    peeled and cut in half.
  • 1/4
    cup Pear
    peeled and cut in half
  • 1/4
    cup Water
  • 2
    Cut into 3 parts
  • 1/2
    cup Gochugaru


Look for this radish at the market for best tasting daikons. The salted shrimp will be in the kimchi section. Adding pear will give a nice refreshing sweet taste. 1 whole Daikon (Chopped into small cubes) 1/4 cup sea salt. Mix the chopped daikon and sa
1/4 cup Pear (peeled and cut in half) 1/4 cup Korean pear (peeled and cut in half.) 1/2 Onion (chopped to quarter pieces) 6 cloves Garlic (whole) 2 Red pepper (Take weed out and cut in half) 1/4 cup Salted shrimp paste Saewoojeot 1/4 cup Fish sauce 2 Sca
Discard the water from the bowl. Sprinkle 1/2 cup gochugaru and mix well. Add in the remaining gochugaru if you’d like it to be spicier. 1/2 cup Gochugaru Add in the sauce from the blenders. Mix well. Taste and add 1 tablespoon fish sauce if it need
Store the kimchi in a big glass mason jar. Place a plastic over the top before closing it with a lid. Let this sit on the countertop for 18 hours before placing it inside the fridge.
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