Recipe found on

Yields 1 Quart (Prep time: 20 minutes; Fermenting time: 3 days)


  • 4 lbs daikon radish
  • 2 Tbsp sea salt, fine
  • 2 Tbsp sugar
  • 1/4 cup fish or soy sauce
  • 2/3 cup Gochugaru* (Korean red pepper powder)
  • 5 scallions, cut into 1-inch pieces
  • 5 cloves garlic, minced
  • Distilled Water, as needed


Peel and dice the daikon radish into 1/4-inch cubes or 1 to 1 1/2-inch julienne. Rinse well and pat it dry. Place the daikon in a large bowl and toss it with the salt and sugar until it’s well distributed. Cover the bowl with a clean dish cloth and set aside.

After 1 hour, drain the daikon, reserving one-quarter of the exuded liquid.

Toss the daikon with the fish sauce, add the reserved liquid, red pepper powder, scallions and garlic.

Pack this tightly into a 1/2-gallon (1.9-L) jar, leaving at least 2 inches of headspace to allow for expansion. Liquid should exude to cover the contents within a couple of hours. If the contents of the kimchi are not covered within 2 hours add just enough distilled water to cover.

Using an airlock lid or a loosely secured plastic lid, ferment the kimchi at room temperature for 48 to 72 hours, tasting regularly after 48 hours for personal preference. The kimchi will become increasingly sour after 72 hours, so it is a matter of flavor preference.

After fermentation, refrigerate the kimchi to slow the fermentation. Refrigerate for 2 to 3 weeks.

*Gochugaru is available at most Asian markets and through online retailers. The amount of gochugaru called for in this recipe will result in a moderately intense spice; adjust according to your personal taste.