Cut Radish Kimchi Cut Radish Kimchi

Author: Canadian Living

These radish cubes were a childhood favourite of mine. The one-bite crunch of sweet and spicy paired with the bitterness of radish is sheer perfection.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2011


  • 4 1/2 lbs Korean radishes peeled and cut into 1-inch (2.5 cm) chunks
  • 4 1/2 lbs daikon radishes peeled and cut into 1-inch (2.5 cm) chunks
  • 3 tablespoons Korean fine sea salt
  • 4 teaspoons granulated sugar
  • 2 tablespoons Korean coarse red pepper powder
  • 1 tablespoon minced salted shrimp
  • 1 tablespoon fish sauce
  • 3 green onions halved lengthwise and cut in 1-inch pieces
  • 1 small onion chopped
  • 3 red finger hot peppers chopped
  • 2 Thai chili peppers chopped
  • 4 cloves garlic chopped
  • 1 tablespoon chopped fresh ginger


In large bowl, sprinkle radishes with salt and sugar; toss to coat. Let stand for 30 minutes, turning over twice.

Drain, reserving 1/4 cup of the liquid. Mix red pepper powder into radishes.

Sauce: In food processor, process together onion, red finger hot peppers, Thai chili peppers, garlic and ginger until smooth, about 30 seconds; transfer to bowl.

Stir in reserved radish liquid. Stir in shrimp and fish sauce. Pour over radish mixture.

Wearing rubber gloves, mix thoroughly, rubbing in mixture. Sprinkle with 2 tsp more salt (if desired); stir in green onions.

Transfer to large airtight jar, pressing firmly to leave 1-inch (2.5 cm) headspace. Seal and let stand at room temperature for 24 hours then refrigerate for up to 1 month.

Nutritional facts Per 1/4 cup: about

  • Sodium 512 mg
  • Protein 1 g
  • Calories 14.0
  • Total fat trace
  • Potassium 126 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 20.0
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Cut Radish Kimchi