I made this at my daughter's request.Since the spice of red chili powder varies depending on the type, be sure to check the taste while seasoning. The yangnyeom from Step 14 is enough for 3-4 daikon radishes worth of kkakdugi. Store the leftover yangnyeom in the freezer, then the next time you make kkakdugi, all you have to do is pickle the daikon. Recipe by kanako8224

When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko

I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq

Since I was making kimchi stock, I thought I may as well make daikon radish kimchi, too!This is easier than normal kimchi stock because it's done in the food processor. If it isn't spicy enough, add chilli powder. If it needs more salt, add more Nam pla Thai fish sauce, soy sauce, or salt. Recipe by pabotvxq

I had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

When I have chance to pickup a Korean radish, I get one, smaller sized as I am the only one who likes kimchi in our household. This is pretty easy, but if you can't get Korean pepper paste, sub 1 Tbl chili powder and 1 Tsp. Cayenne (hot) for each Tbl. Of the Gochujung. Adjust the Cayenne to your heat level.I eat this with rice dishes, and not just Korean rice dishes.You can sub turnips for the Korean radish. Some people say to use a Daikon radish, but I find turnips are closer to a Korean radish.

I wanted to expand my kimchi recipe repertoire, so I made this using leftover ingredients.Using well-fermented sour kimchi is best.After turning off the heat, let it si so that daikon radish soaks up the flavor.Add chili peppers and garlic if you like. Recipe by Rami-1202

This is a recipe using a cloudy white mul kimchi juice. I've been told that traditionally it was made with the leftover water from washing rice. People would use it for cooking rather than waste it. This is my take on a recipe I learned over 20 years ago from someone who used to work at a restaurant in South Korea.The water produced from the vegetables you've salted is their juice, so use that too in the brine. In Step 2, don't use salt when you're making the brine. You can adjust the salt content later. Sugar is necessary for helping the fermentation process, so be sure to add it. Recipe by Heartful Kitchen Rei

If you love kimchi but want something extra crunchy, Radish Kimchi (Kkakdugi, 깍두기) is a great choice! The crisp radish soaks up all the spicy, garlicky flavors as it ferments, making it super refreshing and addictive. It’s easy to make and goes perfectly with rice, stews, or even on its own. The best part? It gets better with time! Enjoy!

My grandma used to make this when my mom was little and when she had a sore throat.There are no hints.Even daikon radish by itself works for relieving a sore throat. Recipe by Hinanachoko