If you are a kimchi lover, you probably in love with radish kimchi known as "kkattugi(깍뚜기)". traditionally Kkattugi is slobbered with Korean chili flakes, but there is a way to make without the chili flakes. However I can't not say this white radish kimchi is the "non-spicy" kimchi because I added a load of green chilies in it. The green chilies will some heat to the kimchi which I love.

You can omit the chilies if you would like to enjoy without the heat from the chilies. It will still be pungent and delicious kimchi. 

You will need to use Korean radish for this recipe. Sorry, no substitute! Korean radish is shorter and rounder than Japanese daikon radish and has distinctive green bottom. Korean radish remains its crunchy texture even after the long fermentation, which daikon radish won't.

Peel the radish and cut into 3/4-inch cubes. Sprinkle 2 tablespoons of coarse sea salt and toss. Let them sit for 1 hour turning once or twice during the time.

Rinse once and let them sit in a colander to drain excess water.

Meanwhile make a stock. I used dried anchovies, shiitake mushrooms, and sea kelp. If you are not keen on seafood, you can use mixture of sliced apple, persimmon, pear, and onion to make fruity stock. as well. Simmer for 10 minutes and let it cool. If using fruits and vegetables, simmer for 40 minutes to get the flavor ooze out.

Whisk in 1 tablespoon of sweet rice flour into 1 cup of stock. Bring it to boil and cook until it thickens as you constantly whisking. Set aside to cool.

In a blender, puree onion, garlic, shrimp sauce until smooth.

Slice a bunch of green chilies.


In a large bowl, mix the radish cubes, onion puree, green chilies, and the fish sauce. Toss very well. Taste one piece and adjust seasoning by adding more fish sauce or salt for your liking.

Place the kimchi in an airtight container and let it sit on the room temperature for 2 days. Transfer to a refrigerator and continue to ferment for 4-5 days. Your kkacttugi should be ideally fermented for you to enjoy.

Here it is. You can serve this lovely kimchi with any of your Korean dishes or any type of cuisine. Mild yet pungent with a gentle heat, you will love the fermented flavor of the radish kimchi. This is another way of enjoy the greatness of Korean kimchi. Hope you get to try it out.

~ Holly

White Radish Kimchi

Ingredients :

  • 4 lb Korean radish, peeled and cut into 3/4-inch cubes
  • 2 tablespoons Korean coarse sea salt
  • 1 cup seafood stock * (or fruit stock **)
  • 1 tablespoon sweet rice flour
  • 10-12 green chilies, diced
  • 1/2 large onion
  • 2 garlic cloves
  • 2 tablespoons shrimp sauce
  • 2 tablespoons Korean fish sauce
  • more salt to taste
* seafood stock
  • 5-6 dried anchovies
  • 2 dried shiitake mushrooms
  • 2 pieces dried sea kelp
  • 2 cups water
** fruit stock
  • 1/2 apple, sliced
  • 1/2 pear, sliced
  • 1 persimmon, sliced
  • 2 cups water
  • 1/2 onion, diced

Directions :

  1. Put the radish cubes in a large bowl and sprinkle 2 tablespoons coarse sea salt over and toss. Let it sit for 1 hour, tossing the radish once or twice during the time.
  2. Rinse the radish cubes once and drain in a colander. Set aside.
  3. Meanwhile make stock by simmering the stock ingredients. If your using seafood stock, bring to boil and simmer for 10 minutes. (Remove the sea kelp after the boiling)
  4. If using the fruit stock, simmer for 40 minutes. Let the stock cool and reserve 1 cup to use.
  5. In a small pot, whisk in sweet rice flour into the reserved 1 cup of stock. Bring it to medium-high heat and cook until it thickens as you constantly whisking. Set aside and let it cool.
  6. In a blender, puree onion, garlic, shrimp sauce with 1-2 tablespoon of stock for the blade to run. Puree until smooth.
  7. In a large mixing bowl, combine the radish cubes, green chilies, onion puree, and the stock. Add the 2 tablespoons of Korean fish sauce and mix everything well.
  8. Put the kimchi in an airtight container and let it sit on the room temperature for 2 days. Transfer the kimchi to refrigerator and continue to ferment for 4-5 days. It will last up to 2 months. Serve chilled.

For more delicious recipes, click the images below.

Bossam Sujeonggwa Turnip Green Kimchi