Mediterranean Diet Radish Kimchi
Discover a delightful fusion of flavors with our Mediterranean Diet Radish Kimchi—a unique take on traditional kimchi that marries bold Korean-inspired fermentation techniques with the fresh, wholesome ingredients of Mediterranean cuisine. This recipe features crunchy cubes of daikon radish brined to perfection, paired with vibrant cherry tomatoes, aromatic garlic, fresh parsley, and tangy lemon juice for a refreshing twist. Olive oil replaces the conventional sesame oil, giving it a Mediterranean flair while enhancing the silky texture of the spice blend. Lightly spiced with red chili flakes and black pepper, this radish kimchi strikes a perfect balance between zesty, savory, and mildly spicy notes. Fermented for 2-3 days, it develops rich, complex flavors that shine as a probiotic-packed side dish or a lively topping for grain bowls, salads, or protein mains. Quick to prepare and truly versatile, this healthy, plant-based recipe is a must-try for fans of bold, globally-inspired cuisine.
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Recipe Information
Ingredients
- 2 large Daikon radish
- 3 tablespoons Sea salt
- 4 cups Water
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 1 teaspoon Red chili flakes
- 2 tablespoons Lemon juice
- 1 cup Cherry tomatoes
- 0.25 cup Fresh parsley
- 4 stalks Green onions
- 0.5 teaspoon Ground black pepper
Instructions
Peel the daikon radishes and cut them into 1-inch cubes.
In a large bowl, dissolve 2 tablespoons of sea salt in 4 cups of water.
Add the cubed radishes to the saltwater brine and let them soak for 30 minutes, then drain and rinse well.
In a separate bowl, mince the garlic cloves and mix with 1 tablespoon of sea salt, chili flakes, lemon juice, and olive oil to create a paste.
Cut cherry tomatoes in halves, chop parsley, and thinly slice green onions.
In a large mixing bowl, combine the drained radish cubes, cherry tomatoes, parsley, green onions, and the spice paste made earlier.
Add the ground black pepper and toss everything together until well mixed.
Pack the mixture into a clean glass jar, pressing down firmly to remove air pockets.
Cover the jar loosely with a lid and let it ferment at room temperature for 2-3 days, checking daily to ensure the radish pieces are submerged in the liquid.
Once desired fermentation is achieved, secure the lid and store the kimchi in the refrigerator. It can be enjoyed immediately or stored for up to two weeks, allowing flavors to deepen.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 22257 mg | 968% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2556 mg | 54% | |
*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.
