Keto Radish Kimchi

Embrace the bold flavors of Korea with this mouthwatering Keto Radish Kimchi, a low-carb twist on the traditional fermented dish that’s perfect for a healthy lifestyle. Made with crunchy daikon radish, fiery Korean red pepper flakes (gochugaru), and the umami-rich depth of fish sauce, this kimchi delivers all the tang, spice, and crisp texture you love—without the carbs. Unlike cabbage kimchi, the bite-sized radish cubes soak up the vibrant, spicy marinade, making every bite explosively flavorful. With a quick prep time of just 30 minutes and an easy fermentation process, this recipe is ideal for anyone wanting to dip their toes into the art of fermentation. Serve it as a punchy side dish, a flavorful topping for grilled meats, or a zesty addition to your keto-friendly meals. Whether you're a kimchi enthusiast or exploring fermented foods for the first time, this Keto Radish Kimchi is a must-try!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 large Daikon radish
• 2 tablespoons Sea salt
• 3 tablespoons Korean red pepper flakes (gochugaru)
• 4 large Garlic cloves
• 2 inches Ginger
• 2 tablespoons Fish sauce
• 1 cup Water
• 3 stalks Green onions

Directions

Step 1

Peel and cut the daikon radish into 1-inch cubes.

Step 2

In a large bowl, toss the radish cubes with the sea salt. Set aside for 1 to 2 hours, allowing the salt to draw out moisture from the radishes.

Step 3

Meanwhile, mince the garlic cloves and ginger, and slice the green onions into 1-inch pieces.

Step 4

Rinse the salted radishes under cold running water 2 to 3 times to remove excess salt, then drain well.

Step 5

In a small bowl, mix the Korean red pepper flakes, minced garlic, minced ginger, and fish sauce with water to create a spicy paste.

Step 6

Combine the drained radishes with the spice paste in a large bowl, mixing well until all the radish pieces are evenly coated.

Step 7

Gently fold in the sliced green onions.

Step 8

Pack the kimchi mixture tightly into a clean, wide-mouth jar, leaving about 1 inch of space at the top.

Step 9

Seal the jar loosely with a lid to allow gases to escape during fermentation.

Step 10

Let the kimchi sit at room temperature for 1 to 3 days, depending on your desired level of fermentation. Check daily and press down the radishes to keep them submerged in the liquid.

Step 11

Once fermented to your liking, tighten the lid and store the kimchi in the refrigerator. It can be enjoyed immediately or can develop more flavor over time.

Nutrition Facts

Serving size	(819g)

Amount per serving	% Daily Value*
Calories	309.6

Total Fat 13.3g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 3.2g
Cholesterol 8mg	0%
Sodium 17133.9mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 15.7g	0%
Total Sugars 14.6g
Protein 10.1g	0%

Vitamin D 0IU	0%
Calcium 218.8mg	0%
Iron 4.2mg	0%
Potassium 1748.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 12.0%

Carbs: 52.6%