Keto Radish Kimchi
Discover a vibrant twist on traditional kimchi with this Keto Radish Kimchi recipe, specially crafted to fit low-carb lifestyles while delivering bold, authentic Korean flavors. Featuring crisp daikon radish cubes soaked in sea salt for optimal texture, this recipe is infused with aromatic garlic, ginger, and spicy Korean red pepper flakes (gochugaru) to create a fiery, tangy kick. Enhanced with fish sauce for umami depth and finished with fresh green onions, this keto-friendly kimchi is a powerhouse of gut-healthy probiotics achieved through natural fermentation. Ready in just 30 minutes of prep time and easily adaptable in your kitchen, serve it as a zesty side dish, a flavorful salad topper, or a vibrant accompaniment to grilled meats. Perfect for spice lovers and keto enthusiasts alike, this homemade kimchi adds a bold, fermented flair to your culinary repertoire!
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Recipe Information
Ingredients
- 1 large Daikon radish
- 2 tablespoons Sea salt
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 4 large Garlic cloves
- 2 inches Ginger
- 2 tablespoons Fish sauce
- 1 cup Water
- 3 stalks Green onions
Instructions
Peel and cut the daikon radish into 1-inch cubes.
In a large bowl, toss the radish cubes with the sea salt. Set aside for 1 to 2 hours, allowing the salt to draw out moisture from the radishes.
Meanwhile, mince the garlic cloves and ginger, and slice the green onions into 1-inch pieces.
Rinse the salted radishes under cold running water 2 to 3 times to remove excess salt, then drain well.
In a small bowl, mix the Korean red pepper flakes, minced garlic, minced ginger, and fish sauce with water to create a spicy paste.
Combine the drained radishes with the spice paste in a large bowl, mixing well until all the radish pieces are evenly coated.
Gently fold in the sliced green onions.
Pack the kimchi mixture tightly into a clean, wide-mouth jar, leaving about 1 inch of space at the top.
Seal the jar loosely with a lid to allow gases to escape during fermentation.
Let the kimchi sit at room temperature for 1 to 3 days, depending on your desired level of fermentation. Check daily and press down the radishes to keep them submerged in the liquid.
Once fermented to your liking, tighten the lid and store the kimchi in the refrigerator. It can be enjoyed immediately or can develop more flavor over time.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 17134 mg | 745% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1748 mg | 37% | |
*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.
