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.
Servings: 16 servings (1 quart)
Calories: 22kcal
Equipment
- Quart-sized Jar
- Fermentation Seal
- Glass Weights
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)
- ΒΌ cup gochugaru (Korean chile powder)
- 2 tablespoons fish sauce
- 2 tablespoons fine sea salt
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.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 943mg | Potassium: 188mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1134IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
