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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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 125g | Calories: 32kcal | Carbohydrates: 6.2g | Protein: 2.8g | Fiber: 2.7g