Korean · side, sauce
Kkakdugi (Cubed Radish Kimchi)
Video by Maangchi on YouTube · Open on YouTube
- Low carb (2.3 g net carbs) but not keto: 13% of the energy is from fat, and keto meals get about 60% or more
- Pescatarian
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: Fish. Check labels on stock, sauces and spice mixes.
A crunchy, very low-calorie side: about 15 kcal and 1 g fibre a ¼-cup serve, naturally soured by lactic-acid fermentation rather than vinegar. It is salty (about 380 mg sodium a serve), so keep portions small.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 8
Method
Tap a time to watch that step in the video.
- Peel the radish, rinse it in cold water and pat it dry. Cut it into ¾–1 inch thick discs, then into cubes, and put them in a large bowl. 0:56
- Mix in the 2 tbsp kosher salt and 2 tbsp sugar and leave for 30 minutes, turning the cubes every 10 minutes as they release their juice. 1:53
- Drain the juice into a small bowl and keep ⅓ cup of it. Add the garlic, green onions, ginger, hot pepper flakes, fish sauce and the ⅓ cup juice to the radish and mix until every cube is red and juicy. 2:28
- Pack into a glass jar, pressing down firmly so there is no air between the cubes and they sit in their own juices, then close the lid. 4:07
- Leave at room temperature for 1–2 days until it bubbles and smells sour (sooner in a warm room), then keep it in the fridge. You can also eat it fresh and refrigerate it straight away. 4:39
Tip. Makes about 2 kg, roughly 40 quarter-cup serves (our estimate). For a vegetarian version use soy sauce instead of fish sauce; use ¼ cup pepper flakes for a milder batch. Keep it in the fridge once sour.
The method is a summary in our words — the video shows every step.
One portion, ¼ cup (50 g), gives you 1 of 40
Where the energy comes from one serve
- Net carbs 69%
- Protein 18%
- Fat 13%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin C Source11%
10 mg a serve, mostly from korean radish (96%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Show the other 14
Vitamin A4%
33 µg a serve, mostly from gochugaru (98%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin K4%
4.3 µg a serve, mostly from green onions (72%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate4%
15 µg a serve, mostly from korean radish (83%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B64%
0.1 mg a serve, mostly from gochugaru (44%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium3%
140 mg a serve, mostly from korean radish (71%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron3%
0.5 mg a serve, mostly from gochugaru (55%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium3%
13 mg a serve, mostly from korean radish (55%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin E3%
0.4 mg a serve, mostly from gochugaru (98%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-32%
0 g a serve, mostly from korean radish (74%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium1%
18 mg a serve, mostly from korean radish (68%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Zinc1%
0.2 mg a serve, mostly from korean radish (55%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Selenium1%
0.5 µg a serve, mostly from korean radish (65%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve, mostly from fish sauce (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.