Description
Learn how to make delicious Daikon Radish Kimchi at home with this simple recipe. This crunchy and tangy Korean side dish is easy to prepare and perfect for adding a spicy kick to your meals.
Ingredients
Scale
For the Kimchi:
- 1 large daikon radish, peeled and cut into 1/2-inch cubes
- 1 1/2 tablespoons sea salt
- 2 green onions, chopped
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fish sauce or soy sauce for vegan option
- 1 teaspoon sugar
Instructions
- Prepare the Daikon: Place the cubed daikon radish in a large bowl, sprinkle with sea salt, toss well, and let sit for 30-45 minutes, tossing occasionally.
- Make the Kimchi Paste: In a separate bowl, combine green onions, Korean red pepper flakes, garlic, ginger, fish sauce or soy sauce, and sugar to make the paste.
- Combine and Ferment: Add the drained daikon to the paste, mix well, pack tightly into a clean glass jar, and ferment at room temperature for 2-5 days.
- Finish and Refrigerate: Once fermented to your liking, seal the jar tightly and refrigerate.
Notes
- Always use non-iodized salt and non-chlorinated water for best fermentation results.
- This kimchi pairs well with rice, noodles, or as a spicy side dish.
- Prep Time: 30 minutes plus salting
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 2g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
