Radish Kimchi Recipe with Daikon and Apples
This recipe for Daikon Radish Kimchi is an easy kid-friendly fermented food delight. They will love it because of it’s crunchy and not too salty and not too sweet, satisfying taste. And most importantly, full of probiotics to help promote a healthy gut.
This is such a great way to get those gut-health-promoting probiotics into your kids at a young age.
The Health Benefits of Kimchi
Like all fermented foods, kimchi is an excellent source of beneficial bacteria – full of tiny microbes that help to support the immune system and build up a healthy immune and digestive system.
Just what kids need to help keep the common cold at bay.
Kimchi is known for its anticancer, antiobesity, antioxidative effects and even protection from asthma. You can read more about the health benefits of kimchi here.
Ingredients for Radish Kimchi
- 1 Daikon radish or Mu radish (1.5 lbs) peeled and cut into ½ inch cubes (approximately 6 cups)
- 1-2 Apples or Pears cut into ½ inch cubes (approximately 3 cups)
- 1 Carrot peeled and shredded
- 4 Green onions, cut into lengthwise then cut 2” long pieces.
- 2 Tablespoons Kosher or flake sea salt
- 2 Tablespoons Sugar
- 2 Tablespoons White vinegar
- 1/2 Tablespoon minced ginger
- 1-2 Tablespoons Gochugaru, Korean red pepper flakes
- 2 Tablespoons Fish sauce (or soy sauce)
- 2 Cloves Garlic, minced (approximately 1 Tablespoon)
How to make Radish Kimchi
- Combine all ingredients in a large-sized mixing bowl. Stir gently until the vegetable mixture is completed coated with the gochugaru and salt. (Make sure to wear kitchen gloves.)
- Cover the bowl and marinate in the salt until the daikon releases its juice, about 2 hours.
- Pack the vegetable mixture tightly into a quart-sized mason jar, pressing down firmly as you allow air bubbles to escape. It is important to release as much air from the jar.
- Weigh down the mixture with a glass weight and then seal the jar with an airlocked lid.
- Allow the daikon to ferment for one to two days at room temperature, and then transfer to the refrigerator. When it starts fermenting, little bubbles may appear on top of the kimchi, and it’ll smell strong & slightly sour.
- Radish kimchi tastes best after a week or two in the fridge to fully develop the flavors. It maintains excellent flavor and texture for several weeks.
This sweet and sour Radish Kimchi recipe is crunchy, and simply-satisfying, with gut-healthy probiotics and ingredients that boost your immune system!
Ingredients
- 1 Daikon radish or Mu radish (1.5 lbs) peeled and cut into ½ inch cubes (approximately 6 cups)
- 1-2 Apples or Pears cut into ½ inch cubes (approximately 3 cups)
- 1 Carrot peeled and shredded
- 4 Green onions, cut into lengthwise then cut 2” long pieces.
- 2 Tablespoons Kosher or flake sea salt
- 2 Tablespoons Sugar
- 2 Tablespoons White vinegar
- 1/2 Tablespoon minced ginger
- 1-2 Tablespoons Gochugaru, Korean red pepper flakes
- 2 Tablespoons Fish sauce (or soy sauce)
- 2 Cloves Garlic, minced (approximately 1 Tablespoon)
Instructions
- Combine all ingredients in a large-sized mixing bowl. Stir gently until the vegetable mixture is completed coated with the gochugaru and salt. (Make sure to wear kitchen gloves.)
- Cover the bowl and marinate in the salt until the daikon releases its juice, about 2 hours.
- Pack the vegetable mixture tightly into a quart-sized mason jar, pressing down firmly as you allow air bubbles to escape. It is important to release as much air from the jar.
- Weigh down the mixture with a glass weight and then seal the jar with an airlocked lid.
- Allow the daikon to ferment for one to two days at room temperature, and then transfer to the refrigerator. When it starts fermenting, little bubbles may appear on top of the kimchi, and it’ll smell strong & slightly sour.
- Radish kimchi tastes best after a week or two in the fridge to fully develop the flavors. It maintains excellent flavor and texture for several weeks.
This sweet and sour Radish Kimchi recipe is crunchy, and simply-satisfying, with gut-healthy probiotics and ingredients that boost your immune system!
Ingredients
- 1 Daikon radish or Mu radish (1.5 lbs) peeled and cut into ½ inch cubes (approximately 6 cups)
- 1-2 Apples or Pears cut into ½ inch cubes (approximately 3 cups)
- 1 Carrot peeled and shredded
- 4 Green onions, cut into lengthwise then cut 2” long pieces.
- 2 Tablespoons Kosher or flake sea salt
- 2 Tablespoons Sugar
- 2 Tablespoons White vinegar
- 1/2 Tablespoon minced ginger
- 1-2 Tablespoons Gochugaru, Korean red pepper flakes
- 2 Tablespoons Fish sauce (or soy sauce)
- 2 Cloves Garlic, minced (approximately 1 Tablespoon)
Instructions
- Combine all ingredients in a large-sized mixing bowl. Stir gently until the vegetable mixture is completed coated with the gochugaru and salt. (Make sure to wear kitchen gloves.)
- Cover the bowl and marinate in the salt until the daikon releases its juice, about 2 hours.
- Pack the vegetable mixture tightly into a quart-sized mason jar, pressing down firmly as you allow air bubbles to escape. It is important to release as much air from the jar.
- Weigh down the mixture with a glass weight and then seal the jar with an airlocked lid.
- Allow the daikon to ferment for one to two days at room temperature, and then transfer to the refrigerator. When it starts fermenting, little bubbles may appear on top of the kimchi, and it’ll smell strong & slightly sour.
- Radish kimchi tastes best after a week or two in the fridge to fully develop the flavors. It maintains excellent flavor and texture for several weeks.
Looking for more fermented food recipes kids will enjoy? Try my Kefir Smoothy Recipe.
