Heart-Healthy Radish Kimchi

Elevate your gut health and spice up your meals with this vibrant Heart-Healthy Radish Kimchi, a flavorful twist on the traditional Korean staple. Packed with nutrient-rich daikon radish, fresh ginger, Korean red pepper flakes (gochugaru), and a medley of crisp vegetables, this recipe is designed to deliver bold, tangy flavors while supporting cardiovascular wellness. The process is simple yet satisfying: a quick soak in sea salt brine enhances the radish's crunch, while a zesty seasoning paste infuses every bite with layers of umami and heat. Perfect for beginners and fermentation enthusiasts alike, this kimchi comes together in just 30 minutes of prep and ferments in a mere 2–3 days. Enjoy it as a probiotic-rich side dish, a topping for rice bowls, or a unique addition to salads and sandwiches. Optimize your health and your taste buds with this heart-smart take on radish kimchi!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 pounds Daikon radish
• 2 tablespoons Sea salt
• 2 cups Water
• 4 cloves Garlic cloves
• 2 tablespoons Fresh ginger
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 4 stalks Scallions
• 1 medium Carrot

Directions

Step 1

Wash the daikon radish thoroughly, peel, and cut it into 1-inch cubes.

Step 2

In a large bowl, dissolve 2 tablespoons of sea salt in 2 cups of water.

Step 3

Add the radish cubes to the saltwater, ensuring they are fully submerged. Allow them to soak for 2 hours, occasionally stirring.

Step 4

While the radishes are soaking, prepare the seasoning paste. Mince the garlic cloves and fresh ginger.

Step 5

Mix the garlic, ginger, Korean red pepper flakes, fish sauce, and sugar in a small bowl to create a thick paste.

Step 6

Once the radishes have soaked, drain them and discard the saltwater. Rinse the radishes under cold water and drain again.

Step 7

Thinly slice the scallions and julienne the carrot.

Step 8

In a large bowl, combine the drained radishes, sliced scallions, and julienned carrot.

Step 9

Add the seasoning paste and thoroughly mix with gloved hands (to avoid skin irritation), making sure all vegetables are evenly coated.

Step 10

Transfer the mixture into an airtight glass jar or fermentation container, pressing down to ensure minimal air exposure. Leave about 1 inch of headspace at the top of the jar.

Step 11

Seal the jar and leave it at room temperature for 2 to 3 days to ferment. You may notice bubbling and a tart aroma indicating fermentation.

Step 12

Once fermented to your liking, refrigerate the kimchi. It will continue to mature slowly in the fridge, developing deeper flavors.

Nutrition Facts

Serving size	1598.8 grams (1598.8g)

Amount per serving	% Daily Value*
Calories	487

Total Fat 25.90g	33%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 7.30g
Cholesterol 18mg	6%
Sodium 16721mg	727%
Total Carbohydrate 59.90g	22%
Dietary Fiber 22.40g	80%
Total Sugars 28.10g
Protein 11.40g	23%

Vitamin D 0IU	0%
Calcium 356mg	27%
Iron 6mg	31%
Potassium 2793mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 8.8%

Carbs: 46.2%