Heart-Healthy Radish Kimchi
Discover a tangy twist on traditional kimchi with this vibrant Heart-Healthy Radish Kimchi recipe, packed with flavor and brimming with gut-friendly benefits. Made with crisp daikon radish, fiery Korean red pepper flakes (gochugaru), fresh ginger, garlic, and nutrient-rich vegetables like scallions and carrots, this recipe delivers the perfect balance of savory spice and natural sweetness. The key is in the fermentation process, which transforms these wholesome ingredients into a probiotic-rich dish that supports heart health and digestion. Ready in just 30 minutes of prep time and yielding enough to serve eight, this homemade kimchi is a deliciously simple way to spice up your meals. Serve this low-fat and fiber-packed delight as a side dish, condiment, or stir into your favorite bowls for a zesty kick. Ideal for health-conscious food enthusiasts, this recipe is the perfect introduction to Korean fermenting traditions.
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Recipe Information
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
Instructions
Wash the daikon radish thoroughly, peel, and cut it into 1-inch cubes.
In a large bowl, dissolve 2 tablespoons of sea salt in 2 cups of water.
Add the radish cubes to the saltwater, ensuring they are fully submerged. Allow them to soak for 2 hours, occasionally stirring.
While the radishes are soaking, prepare the seasoning paste. Mince the garlic cloves and fresh ginger.
Mix the garlic, ginger, Korean red pepper flakes, fish sauce, and sugar in a small bowl to create a thick paste.
Once the radishes have soaked, drain them and discard the saltwater. Rinse the radishes under cold water and drain again.
Thinly slice the scallions and julienne the carrot.
In a large bowl, combine the drained radishes, sliced scallions, and julienned carrot.
Add the seasoning paste and thoroughly mix with gloved hands (to avoid skin irritation), making sure all vegetables are evenly coated.
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.
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.
Once fermented to your liking, refrigerate the kimchi. It will continue to mature slowly in the fridge, developing deeper flavors.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 16721 mg | 727% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 28.1 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2793 mg | 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.
