Low Carb Radish Kimchi
Elevate your Korean culinary repertoire with this flavorful Low Carb Radish Kimchi recipe, a vibrant twist on the classic dish that’s keto-friendly and packed with bold, tangy flavors. Featuring crunchy daikon radish cubes soaked in a brine for optimal texture, this recipe harnesses the fiery punch of Korean chili flakes (gochugaru), aromatic garlic and ginger, umami-rich fish sauce, and a touch of sweetness from a keto sugar substitute. The addition of scallions and sesame seeds lends even more depth to every bite. With only 45 minutes of prep, this easy-to-make kimchi ferments to perfection in 1-2 days, delivering a low-carb side dish brimming with gut-healthy probiotics. Whether paired with grilled meats or enjoyed as a stand-alone snack, this vibrant kimchi promises to become a staple in your healthy eating routine. Perfect for fans of Korean cuisine and carb-conscious foodies alike!
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Recipe Information
Ingredients
- 2 medium-sized Daikon radish
- 2 tablespoons Coarse sea salt
- 4 cups Water
- 3 tablespoons Korean chili flakes (gochugaru)
- 2 tablespoons Fish sauce
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 4 scallions Scallions, chopped
- 1 teaspoon Sugar substitute (erythritol or monk fruit)
- 1 tablespoon Sesame seeds
Instructions
Begin by washing the daikon radishes thoroughly. Peel them if desired, but the skin can be left on for additional nutrients and texture.
Cut the daikon radishes into 1-inch cubes.
In a large bowl, dissolve 2 tablespoons of coarse sea salt in 4 cups of water. Add the radish cubes to the saltwater solution and ensure they are fully submerged. Let them soak for about 30 minutes.
Meanwhile, prepare the kimchi paste by mixing Korean chili flakes (gochugaru), fish sauce, minced garlic, minced ginger, a sugar substitute, and chopped scallions in a separate bowl. Mix until it forms a thick paste.
Once the radishes have soaked, drain them thoroughly and discard the salty water. Rinse the radishes under cold water and drain again.
Combine the drained radish cubes with the kimchi paste in the large bowl. Mix thoroughly to ensure each radish cube is evenly coated with the paste. You might find it easy to use your hands for even mixing (consider wearing gloves to prevent chili burns).
Pack the mixture tightly into a clean, airtight glass jar, leaving about 1 inch of space at the top.
Sprinkle sesame seeds over the top of the kimchi in the jar.
Seal the jar and let it ferment at room temperature for 1 to 2 days. The length of fermentation depends on your preferred taste. Once it has the desired tanginess, refrigerate it to halt fermentation.
Serve the radish kimchi as a side dish or condiment with your favorite meals.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 14522 mg | 631% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1180 mg | 25% | |
*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.
