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    » Home » Recipes » Fermented Vegetables » Daikon Radish Kimchi

    Daikon Radish Kimchi

    Posted: Aug 26, 2021 · Updated: Sep 2, 2021 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    This daikon radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, is easy to make and a delicious fermented vegetable recipe that's packed with vibrant flavor. It's perfect served with grilled or roasted meats or spooned into a bowl of hot soup.

    Like traditional cubed radish kimchi, made with Korean white radish, this recipe has a fiery flavor touched with the brightness of garlic, ginger, and green onion and is a perfect first-time recipe for home cooks that are new to fermentation.

    Jump to Recipe | What is it? | What's in it? | Tips | Variations | Common Questions

    Daikon radish kimchi in a Fido jar on a white surface.

    What is it?

    Traditionally made in the fall when the white-fleshed, green-topped Korean radish comes into season, radish kimchi (kkakadugi) is a delicious fermented vegetable dish spiked with green onions, ginger, garlic, and chile powder. The name (kkakadugi) refers to the motion of cubing vegetables. In this version, instead of making traditional cubed radish kimchi, you'll slice them thinly. As a result, the radish tends to ferment a little faster.

    Like kimchi made with cabbage, it also contains a wide variety of flavorings such as ginger, green onions, garlic, and Korean chile powder. Radish kimchi has a crunchy texture and delicate sweet note underscored by sourness and the heat of gochugaru (Korean chile powder). As with most fermented vegetables, it's an abundant source of beneficial bacteria.

    What's in it?

    Radish kimchi typically contains ingredients similar to kimchi made with cabbage. In addition to radish, most recipes use green onions, garlic, ginger, and a good dose of gochugaru (Korean chile powder) which gives the kimchi a rich heat that borders on smoky. In addition, you'll often find fish sauce or salted shrimp added to recipes. These ingredients give kimchi a rich, elusive savory quality.

    • Radish. Traditional recipes typically use the stout, white-fleshed Korean radish which has a crisp texture and flavor similar to Daikon. I typically make my version with purple Daikon radish. Any radish will work in this recipe.
    • Green onions and garlic give the dish a bright note that brings balance to the robust flavor of fermented foods.
    • Ginger brings a fieriness that brightens the mellow flavor of radish and complements the heat of chile powder.
    • Gochugaru is a Korean chile powder with a sweet-smoky flavor and a light, mellow heat that builds with time.
    • Fish sauce gives the kimchi a pleasant, umami punch.
    • Salt gives the kimchi flavor and keeps the vegetables crisp while also creating an environment that favors the proliferation of beneficial bacteria.

    Fermentation Tips

    Fermented vegetables are some of the simplest foods you can make. While it can feel intimidating to try your first sauerkraut recipe or make sour pickles for the first time, it's much easier than you think. Provided you use good-quality, fresh ingredients and keep your kitchen and equipment clean, you'll be able to ferment vegetables safely at home.

    • Use the freshest ingredients you can find. Your radishes should be plump and firm. Green onions should be bright and crisp. Fermentation magnifies the quality of your ingredients.
    • Keep your vegetables submerged in brine, because it helps prevent the formation of mold and other microbes that can contaminate your ferments. One of the best ways to do this is to use a glass weight in your jar. Alternatively, you can wedge a cabbage leaf over your vegetables as they ferment, keeping everything under the brine.
    • Add additional brine to keep your vegetables submerged, if you need to. Radish kimchi is self-brining, meaning that the vegetables mix with salt and release their own liquid, which keeps them secure and safely fermenting below the brine. If, however, you do not have enough brine to cover them completely, top off the jar with a 2% brine made with salt and water.
    • Seal the jar to prevent contamination by mold. When your fermenting foods are exposed to air, it increases the likelihood of mold formation. So seal the jar tightly. If you are not using a fermentation seal, burp your jar every day to release the carbon dioxide that develops during fermentation.
    • Place your jar of kimchi into a bowl or on a plate while it ferments to prevent any leaks on your countertop.

    Other spicy ferments you might like

    Chilis and garlic are a great match for many fermented vegetables, and some of our favorites include fermented hot sauce and pepper mash alongside this easy jalapeno garlic sauerkraut.

    Rate this Recipe
    4.7 from 3 votes
    16 servings (1 quart)

    Daikon Radish Kimchi Recipe

    Spicy, salty, and sour, this Daikon Radish Kimchi is a delicious fermented food that partners well with roasted meats, fried tofu, or grilled fish.
    I make my version with stout, crisp purple Daikon radishes and slice them thinly instead of cubing them. While it's a departure from the traditional method of cubing the radish first, I favor the pretty appearance of thinly sliced radish. It amounts to an aesthetic preference rather than one of taste or tradition.
    Prep Time2 hours hrs
    Fermentation3 days d
    Total Time3 days d 2 hours hrs
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    Ingredients

    • 2 pounds daikon radish (peeled and sliced thin)
    • 6 green onions (chopped fine)
    • 1 (1-inch) knob ginger (julienned)
    • 4 cloves garlic (sliced thin)
    • ¼ cup gochugaru (Korean chile powder)
    • 2 tablespoons fish sauce
    • 2 tablespoons fine sea salt

    Equipment

    • Quart-sized Jar
    • Fermentation Seal
    • Glass Weights

    Instructions

    • Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
    • Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight, and then seal the jar with an airlock or fermentation seal. Allow the daikon to ferment for 3 days, and then transfer to the refrigerator.

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    Variations

    To make cubed radish kimchi, peel and cut the radish into ½-inch cubes instead of slicing it thin.

    Use Korean radish (mu) rather than daikon radish. The Korean radish is firm, stout, and white touched with light green at its top. You can often find it at grocery stores specializing in Asian cuisine or at farmer's markets

    Omit the fish sauce for a vegan version.

    Add diced apple or Asian pear to the radish as it gives the kimchi a pleasant flavor and may speed up the fermentation process owing to its high sugar content.


    Other fermented vegetable recipes you might like

    • Cucumber Kimchi
    • Chioggia beets and fresh ginger in a Fido jar on a marble tray ready for fermentation.
      Fermented Beets
    • Kimchi in a stoneware bowl on a marble background, garnished with sesame seeds and green onions.
      Kimchi
    • Fermented jalapenos and carrots with thyme
      Fermented Carrots

    Common Questions

    Which radish should I use for kimchi?

    Korean white radish cubes are traditionally used for kimchi. You can find white radish (mu) in some natural foods markets in the fall as well as in some grocery stores that specialize in Korean ingredients. This recipe calls for Daikon radish which makes a nice substitute.

    How long does it keep?

    Radish kimchi keeps about 3 months in the fridge.

    How long should it ferment?

    Korean-style fermented vegetables, such as radish kimchi, are typically fermented only a few days before being transferred to cold storage.

    Why is my kimchi bubbly?

    During fermentation, beneficial bacteria metabolize carbohydrates and release carbon dioxide which builds up in your fermentation vessel, causing the kimchi to become bubbly. If you prefer non-fizzy kimchi, use a fermentation seal that allows the carbon dioxide to escape rather than building in the jar.

    How should I store it?

    Store radish kimchi in a glass jar in the fridge for up to 3 months.

    How should I serve it?

    You can use it as a condiment or side dish. It's also delicious added to soups, wraps, or as an accompaniment to grilled and roasted meats?

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    Black and white image of jennifer mcgruther

    Hi, I'm Jenny. I'm a nutritional therapist, herbalist, and author of three cookbooks. I specialize in heritage cooking techniques, and you'll find loads of recipes for fermented foods, slow-simmered broths, sourdough bread, and seasonal vegetables on Nourished Kitchen.

    More about me →

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