Recipe: Appetizing Daikon kimchi

Daikon kimchi. 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.

I love this kimchi on top of rice or mixed with scrambled eggs. This radish kimchi, made with gorgeous purple daikon radishes and vivid red Korean chile powder, sits in quart-sized jars on my countertop, bubbling and fermenting. It's a vibrant food, wild and raw and vibrant with flavor. You can have Daikon kimchi using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Daikon kimchi

1. Prepare 1 kg of daikon (cut into dices).
2. You need 200 gm of gochujang (korean chili paste).
3. Prepare 2 tablespoon of ginger powder.
4. Prepare 2 tablespoon of garlic powder.
5. You need 3 tablespoon of chili flakes.
6. You need 3 tablespoon of brown sugar.

Daikon Radish Kimchi Daikon radish is another common kimchi, which soaks up the marinade phenomenally well and remains addictively crisp for a few days. Drain well and squeeze out excess water. Put in mason jars and put lids on, but not too tight, so gas can escape. Leave them on the counter overnight, then refrigerate.

Daikon kimchi step by step

1. Mixed all ingredients together and storage in a jar. Optional can add spring onions as well..
2. Keep in the fridge and can have it for atleast 3 weeks..
3. .

Radish kimchi made traditionally with daikon or Korean radishes (also known as moo), and red Korean chili powder is predominantly a flavorful mix of sour, spicy, and umami. Korean Radish Kimchi Recipe Also known in Korean as "kkakdugi", this kimchi uses cubed daikon rather than the standard cabbage kimchi. This side dish, or banchan, is great served alongside fattier Asian meals, such as Spicy Korean Pork Belly. Daikon Kimchi (Ggaktoogi) is a very traditional ferment. Is is part of what is called "Ban Chan" a series of little dishes that accompany the main course as a sort of appetizer/ side dish in Korea.