Easy Fast Kimchi

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!

Strawberry-Lime Tom Collins

Grilled Steak Kabobs

Keto Cream Cheese Peanut Butter Fat Bombs

Pan-Seared Steak in Butter Sauce

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)

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.