Kohlrabi kimchi is one of my go-to small-batch ferments when Korean radish isn’t available. If you’ve been looking for a way to make crunchy, refreshing kimchi without mu (Korean radish), this is for you!
In Korea, kkakdugi is traditionally made with Korean radish, which is slightly spicy, juicy, and firm. But outside of Korea, it can be tricky to find. Daikon may be easier to source, but it often turns soft or watery after fermenting. Kohlrabi is the best local substitute I’ve found: it stays crisp, tastes naturally sweet, and is widely available from spring through autumn across Europe and North America.
This recipe walks you through making kkakdugi using kohlrabi step-by-step, whether you’re using salted shrimp, anchovy sauce, or a vegan-friendly option. With just a few tweaks, you can enjoy a crunchy, quick-fermenting kimchi no matter where you live.
Why Kohlrabi?
Kkakdugi (깍두기) is a type of kimchi made by dicing radish into cubes and fermenting it with a bold seasoning mix. It’s known for its satisfying crunch and deep, savory flavor that develops over 1-2 weeks. Traditionally made with Korean radish, it’s a staple in Korean homes and often served alongside soups, stews, and rice dishes.
Korean radish (mu) is slightly spicy, juicy, and dense, but hard to find outside of Korea or large Asian markets. Daikon is more common but tends to become soft or overly watery during fermentation. Kohlrabi, on the other hand, is crisp, clean-tasting, and holds up beautifully. It’s especially good for kkakdugi, the diced radish kimchi that’s meant to stay crunchy.
In Europe and the U.S., kohlrabi comes into season around May and stays available into early autumn. Look for ones with firm bulbs and fresh green leaves. If the leaves are still attached and tender, you can add a few into your kimchi or save the larger ones for stir-fries or soups.
A Note on Saeu-jeot (Salted Shrimp)
If you plan to make kimchi more than once, saeu-jeot (Korean fermented salted shrimp) is a staple worth adding to your pantry. It’s widely used in traditional Korean kimchi for its ability to deepen umami without overpowering the flavor. Unlike fish sauce, which can be intense, saeu-jeot gives kimchi a clean, round base. It’s slightly salty and delicately savory.
You’ll find it in the frozen section of most Korean or larger Asian grocery stores. A small jar lasts a long time (since you can keep it frozen and scoop it out whenever you need it), and just a spoonful brings out layers of complexity as your kimchi ferments.
Of course, anchovy sauce can be used instead! Just double the amount. And for vegan kimchi, a mixture of guk-ganjang (Korean light soy sauce) and sea salt works beautifully. It’s the same substitution I use for vegan cabbage kimchi, and it keeps the flavor light but well-rounded.
Zero-Waste Tip: Use the Leaves, Too 🌱
Don’t toss the kohlrabi leaves! They’re not only edible but full of flavor and nutrients. Although, I recommend using organic kohlrabi if you want to use the leaves. The larger, thicker leaves can be saved for soups or stews. They hold up well to heat and bring a subtle sweetness. Since the stems are too tough, use only the leafy parts by pulling it off like below. I use them for making a simple Doenjang-guk (soybean paste soup), make sure to cook the leaves for 20-25 minutes or use the pressure cooker.
The smaller, more tender leaves are perfect for adding directly into this kimchi, where they soften slightly during fermentation and take on the seasoning beautifully. It’s a simple way to make your cooking more sustainable while getting the most out of your seasonal produce.
Kohlrabi Kimchi (Kkakdugi) Recipe
Before we get into the recipe, here are a few tips to help keep your kohlrabi kimchi crisp and flavorful from the start:
How to Keep Kohlrabi Kimchi Crisp:
- Use firm, heavy kohlrabi (avoid soft spots or shriveled skin)
- Don’t overbrine: 40 minutes is enough
- Add a bit of water when packing to help retain moisture
- Use a fermentation weight to reduce air exposure
Ingredients
- 1 kg kohlrabi (peeled weight; approx. 1.3 kg unpeeled bulbs, or 1.6 kg with full leaves)
- 20 g coarse sea salt (about 1⅓ tbsp)
- 20 g green onion (diagonally sliced)
Seasoning paste
- 3½ tbsp gochugaru (Korean red chili powder)
- 1/2 tbsp all-purpose flour + 1/2 cup water (flour slurry): substitute flour with 1 tablespoon glutinous rice powder (or regular rice powder) for gluten-free
- 1/2 red apple (about 100 g)
- 1/2 onion (about 50 g)
- 3 garlic cloves (crushed, then minced), around 1 1/2 tablespoons minced garlic
- 1 slice ginger (about 3 g)
- 1/2 tbsp saeu-jeot (salted shrimp)
- 1 tbsp anchovy sauce
(For vegan version: 1 tbsp guk-ganjang (Korean light soy sauce) + 1/2 tsp coarse sea salt + 1 tbsp jocheong (rice syrup, optional) instead of saeu-jeot and anchovy sauce)
To finish:
- 1/2 cup water
- 1/2 tsp sea salt
Instructions
- Prep the kohlrabi: Peel and dice into 1.5-2 cm cubes. Toss with salt and let sit for 20 minutes. Mix again and rest another 20 minutes. Drain well (no need to rinse) for 10 minutes.
- Make the flour slurry: Whisk flour and water until smooth, then simmer over low heat until thickened (2-3 minutes). Let cool, then mix in half of the gochugaru (1 1/2 tablespoons).
- Blend the aromatics: In a blender, combine apple and onion. Blend until smooth. Add garlic and ginger, then pulse until finely minced.
- Mix the kimchi: In a large bowl, combine the drained kohlrabi with the rest of the gochugaru (2 tablespoons). Add the gochugaru slurry, blended seasoning, saeu-jeot, anchovy sauce (or vegan substitute), green onion, and small kohlrabi leaves (if adding). Gently Toss to combine everything.
- Pack and finish: Transfer to a clean container. Pour 1/2 cup water into the mixing bowl to rinse remaining seasoning and pour into the container. Add 1/2 tsp salt and press gently to remove air pockets. You can place a fermentation weight on top.
- Ferment: Leave at room temperature for 1–2 days (half a day in summer) until bubbles form. Then refrigerate for 3–4 more days to further ferment in lower temperatures and you can start eating it. It keeps for up to 3 months.
How to Enjoy
Serving Suggestions:
- With grilled meats or pan-fried tofu
- Tucked into bibimbap for texture contrast
- Stirred into kimchi jjigae when slightly overripe
- Chopped into kimchi fried rice: it stays firm and tangy
Kohlrabi kimchi pairs well with rice, stews, grilled meats, or bibimbap. It stays firm even weeks after fermentation. And if it ever gets too sour? Chop it up and make kimchi fried rice. That tangy depth is perfect for cooking.
Final Notes
This is one of my favorite types of kimchi to make in warmer days. Try it before kohlrabi season ends, and let me know how it turns out.
I’ve made many kinds of kimchi over the years, but this kohlrabi version is one I return to everytime! It’s easy, satisfying, and a great way to use local ingredients if Korean radish isn’t around.
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Kohlrabi Kimchi (Kkakdugi): Crunchy, Easy Korean Radish Kimchi Alternative
Equipment
- 1 1.7 liter-container (1.8 quarts) or slightly larger
Ingredients
Main:
- 1 kg kohlrabi peeled weight; approx. 1.3 kg unpeeled bulbs, or 1.6 kg with full leaves
- 20 g coarse sea salt about 1⅓ tbsp
- 20 g green onion cut into 2 cm pieces, split thick parts
Seasoning Paste:
- 3½ tbsp gochugaru Korean red chili powder
- 1/2 tbsp all-purpose flour + 1/2 cup water for flour slurry: substitute flour with 1 tablespoon glutinous rice powder (or regular rice powder) for gluten-free
- 1/2 red apple about 100 g
- 1/2 onion about 50 g
- 3 garlic cloves crushed, then minced (around 1½ tablespoons minced garlic)
- 1 slice ginger about 3 g
- 1/2 tbsp saeu-jeot salted shrimp
- 1 tbsp anchovy sauce
- For vegan version: 1 tbsp guk-ganjang (Korean light soy sauce) + 1/2 tsp coarse sea salt + 1 tbsp jocheong (rice syrup) instead of saeu-jeot and anchovy sauce
To finish:
- 1/2 cup water
- 1/3 tsp sea salt
Instructions
Prep the kohlrabi
- Peel and dice into 1.5-2 cm cubes.
- Toss with salt and let sit for 20 minutes. Mix again and rest another 20 minutes.
- Drain well (no need to rinse) for 10 minutes.
Make the seasoning paste
- Make the flour slurry: Whisk flour and water until smooth, then simmer over low heat until thickened (2-3 minutes).
- Let cool, then mix in half of the gochugaru (1½ tablespoons)
- Blend the aromatics: In a blender, combine apple and onion. Blend until smooth. Add garlic and ginger, then pulse until finely minced.
Mix the kimchi
- In a large bowl, combine the drained kohlrabi with the rest of the gochugaru (2 tablespoons). Add the gochugaru slurry, blended seasoning, saeu-jeot, anchovy sauce (or vegan substitute), green onion, and small kohlrabi leaves (if adding). Gently Toss to combine everything.
Pack and finish
- Transfer to a clean container. Pour ½ cup water into the mixing bowl to rinse remaining seasoning and pour into the container. Add ½ tsp salt and press gently to remove air pockets. You can place a fermentation weight on top.
Fermentation
- Leave at room temperature for 1–2 days (half a day in summer) until bubbles form. Then refrigerate for 3–4 more days to ferment in lower temperatures. After that, you can start eating it. It keeps for up to 3 months in the fridge.