Daikon-Radish Kimchi

This condiment packs tons of flavors and is loaded with fiber and vitamins.

This radish version of Korean Kimchi packs tons of flavors and is loaded with fiber and vitamins. Kimchi is a traditional Korean dish with many benefits that uses the process of fermentation to pickle a spicy, crunchy, usually cabbage-based vegetable mixture. Here, this recipe boasts bold flavors thanks to garlic, ginger and spicy seasoning. Serve as a side or a condiment with rice, meats, fish or spread on toasted bread!

Easy Fast Kimchi-recipe

Ingredients list for the daikon-radish kimchi

  • 5 oz (150 g) pink radish, sliced
  • 6 1/2 oz (180 g) Daikon radish, cut into sticks or julienned
  • 3 cloves garlic, finely minced
  • 4 scallions, cut into 1-inch
  • A 2-inch knob of fresh ginger, peeled and diced
  • 2 tablespoons (50g) salt
  • 1 tablespoon sugar
  • 1/2 teaspoon (10g) hot chili pepper powder
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons fish sauce (nuoc mam)
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how to make kimchi

homemade kimchi recipe

how to make kimchi

Directions

1. Combine radishes, sugar and salt and marinate for 30 minutes. Drain the radishes, without rinsing.

2. In a bowl, combine garlic, scallions, ginger, chili, Sriracha and fish sauce. Add this mixture to the radishes and mix well to combine.

3. Put the kimchi mixture into a glass jar and let sit in the refrigerator for 24 hours minimum.

Notes: Kimchi is best after fermenting about 1 week. After 24 hours, you can open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating. Keep refrigerated for up to 1 month.

Easy Kimch recipe

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