Whole30 Radish Kimchi
Discover the vibrant and tangy flavors of Whole30 Radish Kimchi, a health-conscious twist on the classic Korean favorite. This recipe showcases crisp, bite-sized daikon radish cubes, perfectly seasoned with a bold blend of garlic, ginger, crushed red pepper flakes, coconut aminos, and Whole30-compliant fish sauce. With no added sugars or preservatives, this homemade kimchi is a nutrient-rich option that aligns seamlessly with a Whole30 lifestyle. The natural fermentation process enhances its probiotic benefits, creating a zesty and gut-friendly side dish or condiment that's as versatile as it is delicious. Perfect for meal preps, this easy radish kimchi recipe is ready to spruce up your favorite Whole30 lunches and dinners!
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Recipe Information
Ingredients
- 2 pounds Daikon radish
- 1 tablespoon Sea salt
- 1 cup Chopped green onions
- 4 large cloves Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Crushed red pepper flakes
- 2 tablespoons Coconut aminos
- 1 tablespoon Fish sauce (Whole30 compliant)
Instructions
Wash and peel the daikon radishes. Cut them into bite-sized cubes, approximately 1/2-inch thick.
Place the radish cubes in a large mixing bowl and sprinkle with sea salt. Toss to combine, ensuring the salt is evenly distributed.
Allow the radishes to sit at room temperature for 1 to 2 hours. This will help to draw out excess moisture.
After the resting period, rinse the radish cubes under cold running water to remove excess salt. Drain thoroughly in a colander.
Meanwhile, prepare the kimchi paste. Peel and finely mince the garlic and ginger.
In a separate bowl, combine the minced garlic and ginger, chopped green onions, crushed red pepper flakes, coconut aminos, and fish sauce. Mix well to form a paste.
Add the drained radish cubes to the bowl with the kimchi paste. Use gloved hands to massage the paste into the radishes until they are thoroughly coated.
Transfer the seasoned radishes into a clean, airtight glass jar. Pack the radishes down to eliminate any air bubbles.
Seal the jar with a lid and allow the kimchi to ferment at room temperature for 3 to 5 days. Taste daily until it reaches your desired level of fermentation.
Once fermented, store the kimchi in the refrigerator. Serve as a side dish or condiment with your favorite Whole30 meals.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 10404 mg | 452% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2890 mg | 62% | |
*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.
