Daikon Kimchi (vegan Kkakdugi)
Tasty, spicy and super healthy, this vegan version of the Korean daikon radish kimchi is a must have next to any comforting meal.
Prep Time4 d 2 hrs
Total Time4 d 2 hrs
Course: Side Dish
Cuisine: Korean
Keyword: corean kimchi, daikon kimchi, daikon radish
Servings: 8
Calories: 32kcal
Author: The Awesome Green
- 2 lbs about 1 kg raw daikon radish, peeled and cut into thin slices
- 1 tbsp ground salt
- 1 tbsp white miso
- 1 tbsp red pepper flakes Korean Gochugaru if available
- 2 green onions roughly chopped
- 3 garlic cloves halved
- 1- inch ginger piece sliced
Place all of the ingredients into a large bowl and toss everything to evenly coat the radish. Cover the bowl with a clean towel and set aside for two hours at room temperature, until the radishes release their juices.
Transfer into an airtight jar and press the ingredients down to remove any trapped air bubbles. Let ferment at room temperature for 4 days, until small bubbles appear on top and the mixture smells sour.
Transfer into the refrigerator until ready to serve.
Serving: 125g | Calories: 32kcal | Carbohydrates: 6.2g | Protein: 2.8g | Fiber: 2.7g