Sugar-Free Radish Kimchi
Discover the bold flavors of *Sugar-Free Radish Kimchi*, a vibrant and healthier twist on the beloved Korean side dish. This recipe highlights crunchy daikon radish cubes infused with a fiery blend of Korean red pepper flakes, garlic, and ginger, balanced with the umami of fish sauce—all without added sugar. Perfectly fermented for a tangy, robust flavor, this kimchi is quick to prepare with just 40 minutes of hands-on time. It's also packed with probiotics, making it a gut-friendly accompaniment to your favorite dishes. Whether you're complementing a hearty Korean BBQ feast or adding a spicy kick to rice bowls, this sugar-free radish kimchi is a satisfying, low-maintenance fermentation project anyone can master.
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Ingredients
- 1 large (about 2 lbs) Daikon radish
- 3 tablespoons Coarse sea salt
- 5 cups Water
- 4 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Fish sauce
- 2 tablespoons Minced garlic
- 1 tablespoon Grated ginger
- 4 stalks, chopped Green onions
- 1 tablespoon Sesame seeds
Directions
Step 1
Peel and cut the daikon radish into bite-sized cubes, roughly 1-inch in size.
Step 2
In a large bowl, dissolve the 3 tablespoons of coarse sea salt in 5 cups of water. Add the radish cubes to the salt water and let them soak for about 30 minutes. This will help draw out moisture and infuse the radish with some saltiness.
Step 3
After 30 minutes, drain the radish cubes but do not rinse them.
Step 4
In a separate small bowl, combine 4 tablespoons of Korean red pepper flakes, 2 tablespoons of fish sauce, 2 tablespoons of minced garlic, and 1 tablespoon of grated ginger. Mix thoroughly to create the kimchi paste.
Step 5
Add the drained radish cubes to a large mixing bowl and pour the kimchi paste over them.
Step 6
Add the chopped green onions and 1 tablespoon of sesame seeds to the radish mixture.
Step 7
Thoroughly mix everything together, ensuring each radish piece is evenly coated with the paste and spices. Wear kitchen gloves to prevent the pepper from irritating your skin.
Step 8
Transfer the mixture into a clean, glass jar or an airtight container, pressing down to eliminate air pockets. Leave some space at the top, as the mixture will expand as it ferments.
Step 9
Seal the jar loosely and leave it at room temperature for 1 to 2 days to ferment. The warmer the room, the faster it will ferment. You can taste it after 24 hours to see if it has developed the desired tanginess. When it is ready, store it in the refrigerator where it will continue to ferment slowly and last for several weeks.
Nutrition Facts
| Serving size | (2307.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 560.8 |
| Total Fat 32.3g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 9.4g | |
| Cholesterol 18.1mg | 0% |
| Sodium 21819.6mg | 0% |
| Total Carbohydrate 61.7g | 0% |
| Dietary Fiber 25.8g | 0% |
| Total Sugars 25.5g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 381.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 2971.6mg | 0% |
Source of Calories