Sugar-Free Radish Kimchi
Discover a bold and health-conscious twist on traditional Korean cuisine with Sugar-Free Radish Kimchi! This vibrant recipe replaces the usual sugar with naturally flavorful ingredients, letting the crisp and juicy daikon radish shine. Infused with Korean red pepper flakes (gochugaru), fish sauce, garlic, and ginger, this kimchi delivers the perfect balance of heat and tang without sacrificing depth. Homemade and fermented in just a couple of days, it’s a gut-friendly addition to any meal—perfect as a zesty side dish or paired with rice and grilled meats. With easy-to-follow instructions and no cooking required, this recipe is ideal for clean-eating enthusiasts and kimchi lovers alike. Enjoy a nutritious, probiotic boost while savoring authentic Korean flavors!
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Recipe Information
Ingredients
- 1 large (about 2 lbs) Daikon radish
- 3 tablespoons Coarse sea salt
- 5 cups Water
- 4 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Fish sauce
- 2 tablespoons Minced garlic
- 1 tablespoon Grated ginger
- 4 stalks, chopped Green onions
- 1 tablespoon Sesame seeds
Instructions
Peel and cut the daikon radish into bite-sized cubes, roughly 1-inch in size.
In a large bowl, dissolve the 3 tablespoons of coarse sea salt in 5 cups of water. Add the radish cubes to the salt water and let them soak for about 30 minutes. This will help draw out moisture and infuse the radish with some saltiness.
After 30 minutes, drain the radish cubes but do not rinse them.
In a separate small bowl, combine 4 tablespoons of Korean red pepper flakes, 2 tablespoons of fish sauce, 2 tablespoons of minced garlic, and 1 tablespoon of grated ginger. Mix thoroughly to create the kimchi paste.
Add the drained radish cubes to a large mixing bowl and pour the kimchi paste over them.
Add the chopped green onions and 1 tablespoon of sesame seeds to the radish mixture.
Thoroughly mix everything together, ensuring each radish piece is evenly coated with the paste and spices. Wear kitchen gloves to prevent the pepper from irritating your skin.
Transfer the mixture into a clean, glass jar or an airtight container, pressing down to eliminate air pockets. Leave some space at the top, as the mixture will expand as it ferments.
Seal the jar loosely and leave it at room temperature for 1 to 2 days to ferment. The warmer the room, the faster it will ferment. You can taste it after 24 hours to see if it has developed the desired tanginess. When it is ready, store it in the refrigerator where it will continue to ferment slowly and last for several weeks.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 21820 mg | 949% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.5 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2972 mg | 63% | |
*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.
