Radish Kimchi (Kkakdugi-Inspired)
Likes: 1
Created at: February 4, 2025
Preparation Time:
20 minutes
Cooking Time:
0 minutes
Total Time:
20 minutes
Difficulty:
Medium
Recipe Description
A bold and tangy probiotic-rich side dish packed with crunch, spice, and gut-friendly goodness. This radish kimchi delivers deep umami flavors and a refreshing kick with every bite!
Healthy Swaps:
- Substitute fish sauce with coconut aminos for a plant-based version.
- Use honey or coconut sugar instead of cane sugar for a refined sugar-free option.
- Add green onions or napa cabbage for an extra layer of flavor and texture.
Nutritional Highlights:
- Radishes & Carrots – Rich in fiber, antioxidants, and gut-friendly prebiotics.
- Pears – Naturally sweet and loaded with polyphenols to support digestion.
- Gochugaru – A powerhouse of capsaicin and antioxidants that help fight inflammation.
Ingredients
- cane sugar - 2 tablespoons of cane sugar
- carrot - 3 carrots
⌞(large)
- coarse Celtic sea salt - 1 tablespoon of coarse Celtic sea salt
⌞(substitute coarse sea salt)
- fish sauce - 4 tablespoons of fish sauce
- garlic clove - 4 garlic cloves
- ginger root - 1 tablespoon of ginger root
⌞(peeled)
- gochugaru - 4 tablespoons of gochugaru
- pear - 2 pears
- radish - 38 ounces of radish
⌞(large purple radish recommended)
- red onion - ½ of red onion
Adjust Servings
Currently serving: 12
Quick Adjust Servings:
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Nutrition Information
Calories:
58.6
Protein:
1.6g
Total Fat:
0.5g
Carbohydrates:
13.3g
Servings:
12
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Recipe Steps
Step 1
Peel and chop [ ](radish) and [ ](carrot) into bite-sized pieces and place them in a large bowl.
Step 2
In a food processor, combine [ ](pear) (peeled and chopped), [ ](red onion) (peeled and chopped), [ ](garlic clove) (peeled), [ ](ginger root), [ ](fish sauce), [ ](cane sugar), [ ](gochugaru), and [ ](coarse celtic sea salt). Pulse until a thick paste forms.
Step 3
Pour the kimchi paste over the chopped radishes and carrots. Mix thoroughly, ensuring all pieces are well coated.
Step 4
Firmly pack the mixture into mason jars, pressing down to remove air pockets. Add a fermentation weight to each jar and screw on the fermenting lid.
Step 5
Place the jars in a dark, room-temperature environment for 2-3 hours to start the process.
Step 6
After a few hours, ensure all the radish and carrot pieces are fully submerged in their natural brine. You should see bubbles forming in the liquid showing the fermentation process has begun.
Step 7
Store in a dark, cool environment for 7 days, allowing the kimchi to develop its signature tangy and umami depth.
Step 8
Remove the fermentation weights and lids, replace them with standard tops, and transfer the jars to the refrigerator. Let flavors deepen for another week or enjoy immediately!