Radish Kimchi Recipe

Recipe By The Spruce Eats

This easy to make radish kimchi is a colorful, spicy variation of the more common cabbage kimchi. Traditional kimchi usually includes a type of radishdaikonamong its ingredients. Here we've reversed the proportions of radish to cabbage to showcase the radish crunch and taste. Using red-skinned cherry radishes or french breakfast radishes gives this recipe its cheerful color. You could also use watermelon radishes for their bright pink interiors. No matter which vegetables kimchi is made with, it is loaded with naturally good-for-you probiotics. Delicious served alongside korean or other asian-style dishes, it is also good mixed into rice and other cooked grains. Radish kimchi is a lacto-fermented food that will get stronger in flavor as it ages. Although it will keep in the refrigerator for many months, it is best eaten within 3 months. Stored longer than that it starts to lose some of its crunch and may get too pungent.

4.1
11 Rating -
Rate
15minstotal
15minsPrep
15m.total
15m.Prep
Radish Kimchi
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ingredients serve

Ingredients for Radish Kimchi Recipe

  • 3/4 cup Water
  • 1/2 teaspoon Salt
  • 0.13 teaspoon Fish sauce
  • 0.19 pound Radishes
  • 0.06 pound Cabbage
  • 1/4 Small Onion
  • 1/4-1/2 Cloves Garlic
  • 1/4 teaspoon Ginger
Nutrition
value
34
calories per serving
< 1 g Fat2 g Protein5 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    4g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    2mg
  • Vitamin A
    292mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    1mg
  • Phosphorus
    45mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats