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Easy Red Radish Kimchi Recipe (CSA Box Recipe)

September 21, 2012 by Jeanette 6 Comments

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Radish Kimchi in a Jar

Radish Kimchi in a Jar

The last few weeks, I’ve been getting radishes in my CSA Box. I have to say I’m not a huge fan of radishes, and don’t usually do anything with them other than eat them in salads or as a snack. However, I spotted some radish kimchi at one of the stands at our local farmer’s market earlier this summer and wanted to try making it myself. What a fantastic idea. Koreans typically use daikon radish for making kimchi, so why not red radishes.

Radish Kimchi

Last summer, I made Napa Cabbage Kimchi, Kohlrabi Kimchi and Spicy Cucumber Salad, all using fresh vegetables from my CSA Box. For this Radish Kimchi, I sliced the radishes into 1/4″ pieces instead of cubing them as daikon kimchi is usually prepared. I love how pretty the red skin of these radishes is when sliced.

Kimchi is a fermented food, much like miso, soy sauce, kosher sour pickles, sauerkraut, and yogurt. More recently, kombucha (fermented tea) and kefir have become popular fermented foods. Fermenting foods has been around for a long time and was used as a way to preserve foods. Today, fermented foods are recognized for their active bacteria cultures that help promote the growth of friendly intestinal bacteria, and aid in the digestion and support of the immune function, including an increase in B vitamins, omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and possible cancer cells.

According to Sandor Katz, author of Wild Fermentation and The Art of Fermentation, fermentation simply allows microflora (e.g., yeast, bacteria, molds) to grow on food, changing its nature as the microorganisms ingest sugars or alcohols and excrete carbon dioxide, acids or alcohols.

Radish Kimchi in a Jar
Print

Radish Kimchi Recipe

Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups

Ingredients

  • 3 cups red radishes sliced 1/4" thick
  • 1 teaspoon salt
  • 1 scallion chopped
  • 1 tablespoon Korean red pepper powder
  • 1/2 teaspoon organic sugar
  • 1 teaspoon fish sauce or soy sauce for vegan version
  • 1 teaspoon minced garlic clove
  • 1 teaspoon minced ginger

Instructions

  1. Toss radishes with all the ingredients. Let sit at room temperature in a bowl covered with saran wrap for one day. Refrigerate. Serve col.

 

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Filed Under: Asian, csa, dairy-free, farmer's market, gluten-free, side dishes, vegan, vegetables, vegetarian Tagged With: fermented foods, health benefits of fermented foods, Korean kimchi, radish kimchi, Recipe Redux, red radishes

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Comments

  1. Sommer@ASpicyPerspective says

    September 21, 2012 at 8:23 am

    I adore KIMCHI!!! I will be making this sweet friend.

    Reply
  2. Alyssa (Everyday Maven) says

    September 21, 2012 at 9:57 am

    I love Kimchi and have yet to attempt to make it myself. This looks like a great twist!

    Reply
  3. JulieD says

    September 21, 2012 at 7:15 pm

    Wow, Jeanette, I never thought to make kimchi with radishes…you just took it up to another spice level…I love it! 🙂

    Reply
  4. France @ Beyond The Peel says

    September 22, 2012 at 12:41 pm

    Those look super tasty and I love the color. This I will have to try.

    Reply
  5. Lisa | With Style and Grace says

    September 22, 2012 at 2:32 pm

    my husband is obsessed with kimchi! I haven’t gotten into it just yet, but he’s working on it…

    Reply
  6. Kiersten @ Oh My Veggies says

    September 24, 2012 at 9:35 am

    I just planted a bunch of radish seeds yesterday and now I’ll know what to do with all those radishes I’ll be getting in a month or two! 😀

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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