Low Carb Radish Kimchi

Discover the vibrant flavors of Low Carb Radish Kimchi, a healthy twist on the classic Korean fermented side dish. Made with crunchy daikon radish cubes, this keto-friendly recipe replaces traditional sweeteners with a subtle sugar substitute, making it perfect for low-carb and diabetic diets. Infused with bold flavors from Korean chili flakes (gochugaru), fish sauce, garlic, and ginger, this dish packs a punch of umami while remaining delightfully tangy and spicy. Finished with a sprinkle of sesame seeds for an extra nutty kick, this quick ferment takes just minutes to prep and can be tailored to your preferred level of tanginess. Whether served as a zesty side or a flavorful topping, this Low Carb Radish Kimchi is a versatile addition to any meal, combining authenticity with modern dietary needs.

Nutriscore Rating: 56/100

Prep Time:45 mins

Cook Time:0 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 medium-sized Daikon radish
• 2 tablespoons Coarse sea salt
• 4 cups Water
• 3 tablespoons Korean chili flakes (gochugaru)
• 2 tablespoons Fish sauce
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 4 scallions Scallions, chopped
• 1 teaspoon Sugar substitute (erythritol or monk fruit)
• 1 tablespoon Sesame seeds

Directions

Step 1

Begin by washing the daikon radishes thoroughly. Peel them if desired, but the skin can be left on for additional nutrients and texture.

Step 2

Cut the daikon radishes into 1-inch cubes.

Step 3

In a large bowl, dissolve 2 tablespoons of coarse sea salt in 4 cups of water. Add the radish cubes to the saltwater solution and ensure they are fully submerged. Let them soak for about 30 minutes.

Step 4

Meanwhile, prepare the kimchi paste by mixing Korean chili flakes (gochugaru), fish sauce, minced garlic, minced ginger, a sugar substitute, and chopped scallions in a separate bowl. Mix until it forms a thick paste.

Step 5

Once the radishes have soaked, drain them thoroughly and discard the salty water. Rinse the radishes under cold water and drain again.

Step 6

Combine the drained radish cubes with the kimchi paste in the large bowl. Mix thoroughly to ensure each radish cube is evenly coated with the paste. You might find it easy to use your hands for even mixing (consider wearing gloves to prevent chili burns).

Step 7

Pack the mixture tightly into a clean, airtight glass jar, leaving about 1 inch of space at the top.

Step 8

Sprinkle sesame seeds over the top of the kimchi in the jar.

Step 9

Seal the jar and let it ferment at room temperature for 1 to 2 days. The length of fermentation depends on your preferred taste. Once it has the desired tanginess, refrigerate it to halt fermentation.

Step 10

Serve the radish kimchi as a side dish or condiment with your favorite meals.

Nutrition Facts

Serving size	(1334.6g)

Amount per serving	% Daily Value*
Calories	249.5

Total Fat 12.9g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 4mg	0%
Sodium 14522.5mg	0%
Total Carbohydrate 34.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 10.8g
Protein 9.3g	0%

Vitamin D 0IU	0%
Calcium 240.7mg	0%
Iron 3.8mg	0%
Potassium 1180.1mg	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: 39.6%

Protein: 12.7%

Carbs: 47.7%