How to make a healthy and easy Daikon/Radish kimchi

Kimchi is one of the most healthiest food available. It has healthy and good bacteria that is helpful for digestion, it is low calorie, high fiber and this is keto-friendly. At home, we eat kimchi every day. This is one of our favorite Korean food. Before, I thought that kimchi was hard to prepare but after I tried it a couple of times, I find it easy.

Kimchi goes well with scrambled eggs, steak, beef stew, wildboar stew or fried noodles, fried rice etc. I combined kimchi too with (Indian dish like moong dal or dhal mkani). It’s just so delicious.


2.5 lb Radish/Daikon

3 cloves of garlic

1 inch ginger

1 medium size onion

5 stalked of green onion

1 tablespoon of coconut sugar

1 teaspoon salt

1/2 cup red chili powder

1/2 teaspoon of salted shrimps


1. Wash the 2.5 pounds Korean Radish

2. Peel the radish

3. Cut it into small cubes

4. Put in a bowl and add 2 tablespoons of sea salt and cover. (Set aside for 30 minutes to 1 hour).

5. While soaking the radish, cut or mince the garlic, ginger and red onion using the food processor. And cut the green onions.

6. Drain the water and leave it in the strainer for 30 minutes to ensure that no water/juice.

7. In a bowl mix the minced garlic, ginger, onion, red chili powder and salt.

8. Mix it well until the spices/ingredients absorb by all the radish cubes.

9. Add the salted shrimp and mix well (if you are a vegetarian you can skip this).

so here is the final looks so juicy and yummy. You can have it right away or wait for 3 days to ferment. You can keep it outside or keep it in the fridge.

Here’s the yummy raadish kimchi with wild boar stew and gluten free sandwich bread.