Easy Daikon Kimchi

by Jan Gardner


1 large or 500gm daikon
10 cloves garlic, minced
1 tablespoon freshly grated ginger
3 tablespoons of either salted shrimp, fermented anchovy sauce, or fish sauce
4 tablespoons of red pepper flakes
2 1/2 tablespoons brown sugar
4 spring onion cut in 3-4 cm pieces
1 teaspoon sea salt


Native to Southeast Asia, this mild-tasting, winter radish is widely used and essential for dishes such as turnip cake in China, pickled with carrots for banh mi sandwiches in Vietnam and grated in ponzu sauce in Japan. Its unique crunch adds texture to the winter diet though there are many dishes where its also used in casseroles or soups..

Extremely low in calories, a 100 gm serving only contains 18 calories but provides over a quarter of the recommended daily allowance for Vitamin C. Daikon is also valued for its help with digestive and respiratory issues.

One of the most common uses of the daikon is Kkakdugi - an extremely popular kimchi in Korea, a country that has perfected over many, many generations the art of pickling and fermentation.

Instructions: Using a sharp knife under running water scrape off any brown or blemished skin from the daikon. Trim top and bottom from daikon, and they cut in 2 cm thick rounds and then cut into 2 cm cubes.

In a separate bowl add the rest of your ingredients and mix well. Put on a pair of plastic gloves and tip your cubed daikon into the paste mixture. Using your hands massage the cubes into the mixture making sure every piece is well coated. The mixture will seem a little dry but the daikon will release moisture as it ferments.

Once all the pieces are evenly coated transfer to a low covered container and pour in your mix. Pat down forcefully and evenly. Cover. Leave out on your bench for 12 hours to start the fermentation process. Cover tightly with fitting lid and refrigerate. Mixture will be ready in 48 hours. The mixture will start out very crispy but over time the flavour and texture will mellow. Keeps several weeks in the refrigerator.

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