Low Sodium Radish Kimchi
Discover the zesty and health-conscious delight of **Low Sodium Radish Kimchi**, a vibrant twist on the classic Korean side dish that’s perfect for those watching their salt intake. Made with crisp daikon radish, fresh carrot matchsticks, and aromatic green onions, this recipe packs bold flavor without relying on excessive sodium. A tangy seasoning paste of Korean red pepper flakes, reduced sodium soy sauce, rice vinegar, and a touch of sugar creates a balanced kick in every bite. With just 30 minutes of prep time and a quick fermentation process, this easy homemade kimchi is a gut-friendly addition to any meal. Whether enjoyed as a snack, topping for rice bowls, or paired with grilled proteins, this **low-sodium alternative to traditional kimchi** delivers all the taste and health benefits you crave!
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Ingredients
- 1.5 pounds Daikon radish
- 1 medium Carrot
- 4 stalks Green onions
- 6 large Garlic cloves
- 1 inch Fresh ginger
- 3 tablespoons Korean red pepper flakes (Gochugaru)
- 2 tablespoons Rice vinegar
- 2 tablespoons Reduced sodium soy sauce
- 1 teaspoon Sugar
- 0.5 cup Water
Directions
Step 1
Wash and peel the daikon radish and carrot. Cut the radish into small cubes about 1-inch thick and the carrot into thin matchsticks.
Step 2
Chop the green onions into approximately 1-inch pieces.
Step 3
Peel the garlic cloves and ginger, then finely mince both or grate using a microplane.
Step 4
In a large bowl, combine the daikon radish cubes and carrot matchsticks. Add the chopped green onions, minced garlic, and ginger.
Step 5
In a small bowl, mix the Korean red pepper flakes, rice vinegar, reduced sodium soy sauce, sugar, and water to make a seasoning paste.
Step 6
Pour the seasoning paste over the vegetable mixture. Using your hands, wearing gloves to protect from the pepper flakes, thoroughly combine the ingredients until the radish and carrots are evenly coated in the paste.
Step 7
Transfer the mixture into a clean glass jar or airtight container. Use a spoon or your hand to press the vegetables down to release natural juices, ensuring they are submerged.
Step 8
Seal the container and leave it at room temperature for 24-48 hours to ferment, depending on the desired taste. Check periodically to press down the vegetables to keep them submerged.
Step 9
Once it's achieved the desired fermentation, store the kimchi in the refrigerator. It can be consumed immediately but develops more flavor over time.
Nutrition Facts
| Serving size | (1058.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 473.8 |
| Total Fat 20.8g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 13.6mg | 0% |
| Sodium 2304.3mg | 0% |
| Total Carbohydrate 66.2g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 25.2g | |
| Protein 14.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 324.6mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2581.0mg | 0% |
Source of Calories