Radish kimchi is a probiotic food that supports gut health. Full recipe on pinned comment! #kimchi

Radish kimchi is a nutrient-rich, probiotic-packed food that supports gut health and digestion. The fermentation process promotes the growth of beneficial bacteria, which can enhance the balance of your gut microbiome. Rich in antioxidants and minerals, radish kimchi can help boost immunity, reduce inflammation, and support heart health. Its fiber content aids digestion, while its low calorie and fat content make it a great addition to a healthy diet.

Easy Radish Kimchi
6 lb. Korean radish or daikon
3 Tbsps sea salt or kosher salt
3 Tbsps sugar
1.5 tsp ginger
3 Tbsps garlic
1 onion, quartered
1/3 cup fish sauce
1 cup Korean hot pepper flakes
1/2 cup radish brine

Steps:
1. Wash and peel the radish.
2. Cut the radish into bite-size cubes (about 1”).
3. Mix the radish with salt and sugar. Let sit for 30 minutes.
4. Drain and save 1/2 cup radish brine.
5. Blend ginger, garlic, onion, fish sauce, and radish brine until smooth.
6. Combine the radish, Korean hot pepper flakes, and the blended mixture. Mix well.
7. Pack the radish kimchi tightly into a food-safe container, pressing down to remove air. Leave a little space at the top. Close the lid.
8. It’s ready to eat immediately, or you can ferment it at room temperature for a few days based on personal preference. I leave my jar out at 70–75°F for 2–3 days.

The radish will release liquid, and bubbles will appear, indicating successful fermentation. “Burp” the jar if necessary to release excess gas.

Periodically press down to ensure the radish stays submerged in liquid to prevent mold.

9. When the desired fermentation is reached, store it in the fridge. It can last for about 3 to 6 months when stored properly. Over time, it will continue to ferment, becoming more sour the longer it’s stored. For the best taste and texture, it’s recommended to eat it within the first 1 to 2 months.

Notes:
Thoroughly clean all surfaces, tools, and containers before making kimchi. Wash hands or use clean gloves for handling.

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[mamalindacooks]

Radish kimchi is a nutrient-rich, probiotic-packed food that supports gut health and digestion. The fermentation process promotes the growth of beneficial bacteria, which can enhance the balance of your gut microbiome. Rich in antioxidants, vitamins like C and B6, and minerals such as potassium and calcium, radish kimchi can help boost immunity, reduce inflammation, and support heart health. Its fiber content aids digestion, while its low calorie and fat content make it a great addition to a healthy diet.

Easy Radish Kimchi
6 lb. Korean radish or daikon
3 Tbsps sea salt or kosher salt
3 Tbsps sugar
1.5 tsp ginger
3 Tbsps garlic
1 onion, quartered
1/3 cup fish sauce
1 cup Korean hot pepper flakes
1/2 cup radish brine

Steps:
1. Wash and peel the radish.
2. Cut the radish into bite-size cubes (about 1”).
3. Mix the radish with salt and sugar. Let sit for 30 minutes.
4. Drain and save 1/2 cup radish brine.
5. Blend ginger, garlic, onion, fish sauce, and radish brine until smooth.
6. Combine the radish, Korean hot pepper flakes, and the blended mixture. Mix well.
7. Pack the radish kimchi tightly into a food-safe container, pressing down to remove air. Leave a little space at the top. Close the lid.
8. It’s ready to eat immediately, or you can ferment it at room temperature for a few days based on personal preference. I leave my jar out at 70–75°F for 2–3 days.

The radish will release liquid, and bubbles will appear, indicating successful fermentation. “Burp” the jar if necessary to release excess gas.

Periodically press down to ensure the radish stays submerged in liquid to prevent mold.

9. When the desired fermentation is reached, store it in the fridge. It can last for about 3 to 6 months when stored properly. Over time, it will continue to ferment, becoming more sour the longer it’s stored. For the best taste and texture, it’s recommended to eat it within the first 1 to 2 months.

Notes:
Thoroughly clean all surfaces, tools, and containers before making kimchi. Wash hands or use clean gloves for handling.