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Sweet Kimchi with Daikon Radish Recipe

Name: Sweet Kimchi with Daikon Radish
Prep time: 30 min
Total time: 30 min
Yield: 1 quart
Cuisine: Korean
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; 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)

This Kimchi recipe made with daikon radishes and apples is an easy kid-friendly fermented food delight. Kids will love the crunchy, not too salty, not too spicy, 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 probiotics into your kids at a young age.

Ingredients for Sweet 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
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 Kimchi with Daikon Radish and Apples

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.