Daikon Radish Kimchi

Try this recipe for Daikon Radish Kimchi from a 'Koreatown: A Cookbook'
Daikon Radish Kimchi


Daikon Radish Kimchi

Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days.

Recipe courtesy of Stuart Brioza.

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Deliver Ingredients


For the cure:

  • 3 Tablespoons sugar
  • 3 Tablespoons kosher salt

For the kimchi marinade:

  • 1/2 Cup peeled, cored and chopped Asian pear
  • 1/2 Cup coarsely ground gochugaru
  • 1/4 Cup fish sauce
  • 2 garlic cloves, minced
  • 2 Tablespoons sugar
  • 2 Teaspoons minced ginger
  • 1 Pound daikon radish, trimmed, peeled and cut into 1-inch cubes


For the cure:

This simple cure is used to draw out extra liquid and add additional seasoning.

For the kimchi marinade:

This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called Red Boat. 

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and run until smooth. 

In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Cure Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours. This kimchi will keep up to 2 weeks, refrigerated, but is at its crispest within a few days.

Daikon Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Daikon Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.