Radish Kimchi

Discover the bold, tangy flavors of Radish Kimchi, a spicy and refreshing Korean side dish that elevates any meal with its vibrant crunch. Made from Korean white radish (mu) coated in a fiery gochugaru-based paste, this recipe strikes the perfect balance between heat, savory depth from fish sauce, and subtle sweetness. Requiring just 30 minutes of prep and a short fermentation period, this homemade kimchi is wonderfully easy to prepare while rewarding you with authentic, probiotic-rich goodness. Whether served alongside rice, grilled meats, or spicy stews, this radish kimchi adds a zesty kick and a nutritious boost to your menu. Perfect for both seasoned fermenters and beginners, this dish captures the essence of traditional Korean cuisine in every bite.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 large (about 2 pounds) Korean white radish (mu)
• 2 tablespoons Coarse sea salt
• 2 cups Water
• 4 tablespoons Korean red pepper powder (gochugaru)
• 4 Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 3 tablespoons Fish sauce
• 1 teaspoon Sugar
• 3 Spring onions, chopped

Directions

Step 1

Start by cleaning the radish thoroughly and peeling it. Slice it into 1-inch cubes. The uniform size will ensure even fermentation and flavor absorption.

Step 2

In a large mixing bowl, dissolve 2 tablespoons of coarse sea salt in 2 cups of water to create a brine. Submerge the radish pieces in the brine and let them soak for about 30 minutes. This process softens the radish and begins the pickling process.

Step 3

While the radish is soaking, prepare the kimchi paste. In a separate bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, and sugar, mixing it thoroughly until it forms a consistent paste.

Step 4

After 30 minutes of soaking, drain the radish and rinse them in fresh water to remove excess salt.

Step 5

Add the drained radish cubes to the bowl with the kimchi paste. Add the chopped spring onions. Mix everything together with your hands, ensuring all the radish pieces are evenly coated. It's advisable to wear kitchen gloves to protect your hands from the chili spice.

Step 6

Transfer the coated radish mixture to a clean, airtight container or jar. Pack it down tightly to minimize air gaps, which could affect fermentation.

Step 7

Leave the radish kimchi at room temperature for 1-2 days to ferment. Depending on the ambient temperature, the fermentation time might vary. Taste after 24 hours; if it has developed the desired tanginess, you can refrigerate it. Otherwise, let it ferment a day longer.

Step 8

Once fermented to your preference, store the radish kimchi in the refrigerator. It will continue to ferment slowly and can last for several weeks, developing more complex flavors over time.

Nutrition Facts

Serving size	1585.6 grams (1585.6g)

Amount per serving	% Daily Value*
Calories	309

Total Fat 3.80g	5%
Saturated Fat 0.60g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 15644mg	680%
Total Carbohydrate 62.90g	23%
Dietary Fiber 24.50g	88%
Total Sugars 33.10g
Protein 13.30g	27%

Vitamin D 0IU	0%
Calcium 380mg	29%
Iron 6mg	36%
Potassium 3000mg	64%

*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: 10.1%

Protein: 15.7%

Carbs: 74.2%