Kimchi is a staple in Korean cuisine, known for its bold flavors and health benefits. Korean Radish Kimchi, in particular, is a popular variety that’s both crunchy and tangy. In this post, you’ll learn how to make my mother’s Korean Radish Kimchi using her simple recipe that doesn’t include any added sugar. This easy-to-follow recipe lets the natural flavors shine through. Whether you’re an experienced cook or just starting out, this kimchi will bring a delicious touch to your meals.
Why I Love Kimchi
I have fond memories of my mother making large batches of kimchi, especially in the fall. She would use napa cabbages and other seasonal vegetables to prepare enough kimchi to last through the cold Korean winter.
My mother often said, “Without kimchi, it feels like we have nothing to eat.” For Koreans, kimchi is more than just a side dish—it’s a versatile ingredient that can be used in many recipes.
Although cabbage kimchi is the most popular variety, Korean radish kimchi is one of my favorites. Unlike cabbage kimchi, which is often used in soups and various dishes, radish kimchi is typically enjoyed on its own as a side dish.
It has a crunchy texture and a spicy kick that pairs perfectly with just steamed rice or any meal. You can even use it as a unique salad topping for a Korean twist, all without added sugar.
For a tangy, spicy vegan soup with tofu, be sure to check out my kimchi soup recipe.
Health Benefits of Korean Kimchi
Korean Radish Kimchi isn’t just delicious—it’s also packed with health benefits. Here’s why adding this tangy, crunchy side dish to your meals is a great choice:
Rich in Probiotics: Like other fermented foods, Korean radish kimchi is loaded with beneficial bacteria called probiotics. These probiotics support a healthy gut by promoting digestion and boosting the immune system.
Boosts Immunity: Korean Radish kimchi also contains garlic, ginger, and chili peppers, which are known for their immune-boosting properties. These ingredients can help fend off common illnesses and keep your immune system strong.
Aids Digestion: The fermentation process breaks down radishes and other ingredients, making them easier to digest. This can help improve your overall digestive health and reduce bloating.
Supports Heart Health: Korean radish kimchi is a great source of antioxidants and fiber. These nutrients also help support heart health by lowering cholesterol levels and improving blood circulation.
Provides Essential Nutrients: Korean Radish kimchi is also rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients support various bodily functions and contribute to overall well-being.
Low in Calories: Radish kimchi is a low-calorie food, making it a great addition to a balanced diet. It adds flavor and crunch without adding many calories or sugar, which can be helpful if you’re watching your weight.
Korean Radish Kimchi Recipe
Here’s a simple recipe to make Korean Radish Kimchi with easy ingredients without added sugar:
Ingredients
- 3 lbs Korean radish
- 10-15 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons Kosher or coarse salt (adjust to taste)
- 1 small yellow onion
- 1 carrot
- 1 medium apple (Fuji is best for sweetness, but any sweet variety works)
- 1/2 cup Korean red pepper flakes (available at Korean markets; no substitutes)
- 2-3 green onions (optional)
- 1-2 tablespoons fish sauce (optional, for non-vegans)
Instructions
1. Prepare the Radish: Cut the Daikon radish into small 1×1-inch cubes, and then place them in a large bowl or tub. Using a larger container makes mixing easier.
2. Wash and Dry: Wash all the vegetables and pat them dry to prevent excess liquid during fermentation.
3. Blend Ingredients: Blend the garlic, ginger, yellow onion, carrot, and apple in a blender until they are minced and slightly chunky. Then, add this mixture to the cut radish.
4. Add Green Onions: Slice the green onions into 1-2 inch pieces and mix them in with the radish.
5. Mix Thoroughly: Wear gloves to protect your hands from the hot pepper flakes and mix everything well. At first, the mixture may seem dry, but it will release juices as it ferments.
6. Pack and Seal: Transfer the mixture into a jar or container with a tight lid, and seal it tightly. You can also press down on the Korean radish kimchi with your hands to pack the jar. As it ferments, the volume will decrease, so you’ll end up with about 3/4 of the original amount.
7. Ferment: Leave the kimchi on your kitchen counter for 2-3 days. You’ll see bubbles forming as it ferments.
8. Refrigerate: After 2-3 days, transfer your ready-to-eat Korean kimchi to the fridge. It will continue to ferment slowly and can be kept for 2-3 weeks. Make sure it stays cold but not frozen.
Tips from My Mother
When making Korean radish kimchi, don’t be shy about using lots of garlic. My mother, who’s made kimchi all her life, always says that more garlic is better. It adds great flavor and also helps preserve the kimchi, keeping it fresh for longer.
Another important tip is to avoid using regular table salt. Instead, use coarse salt, like Kosher or coarse sea salt. This type of salt helps give your radish kimchi the right crunch and fresh taste.
Following these simple tips will help you make kimchi that captures the true flavor of this classic Korean dish. Happy kimchi-making!
Make Delicious Radish Kimchi at Home
Making radish kimchi at home is both enjoyable and rewarding. Using plenty of garlic and coarse salt will give you a flavorful and authentic kimchi. The fermentation process enhances the taste and adds beneficial probiotics. With these simple tips and recipe, you can create delicious radish kimchi without added sugar, capturing the true essence of this cherished Korean dish. Happy cooking!
