Chonggak-kimchi

Chonggak-kimchi is a refreshing and tangy Korean appetizer made from young radishes, offering a delightful crunch and a burst of flavor. This paleo-friendly dish is perfect for those looking to explore authentic Korean cuisine while adhering to a healthy diet.

Ingredients

• Chonggak radish (young radish) - 300 grams
• Sea salt - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Red pepper flakes (gochugaru) - 1 tablespoon
• Fish sauce (or coconut aminos for a strict paleo version) - 1 tablespoon
• Green onions - 2 stalks, chopped
• Carrot - 1 small, julienned
• Water - 250 ml

Steps

1. Wash the chonggak radish thoroughly and cut off the green tops, leaving about 2-3 cm of the stems.
2. Slice the radishes into thin rounds or quarters, depending on your preference.
3. In a mixing bowl, combine the sliced radishes with sea salt and mix well. Let them sit for about 15 minutes to draw out excess moisture.
4. In a separate bowl, mix minced garlic, minced ginger, red pepper flakes, fish sauce (or coconut aminos), and chopped green onions to create the kimchi paste.
5. After 15 minutes, rinse the radishes under cold water to remove excess salt and then drain well.
6. Add the radishes to the kimchi paste and mix until all pieces are well coated.
7. Stir in the julienned carrot for added crunch and flavor.
8. Transfer the mixture to a clean glass jar, pressing down to eliminate air pockets. Leave some space at the top for fermentation.
9. Seal the jar and let it sit at room temperature for 1-2 days to ferment, then store in the refrigerator for up to 2 weeks.

Nutrition

• Calories: 35
• Protein: 1 g
• Carbs: 7 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.25 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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