Radish Kimchi

Radish Kimchi is a vibrant and tangy Korean side dish that packs a punch of flavor while being low in carbs, making it perfect for a Keto breakfast. This refreshing dish combines crunchy radishes with a spicy, savory marinade that can be enjoyed on its own or as a topping for various meals.

Ingredients

• Korean radishes (mu) - 300 grams, peeled and julienned
• Coarse sea salt - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Korean red pepper flakes (gochugaru) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Carrot - 50 grams, julienned (optional for color and sweetness)

Steps

1. In a mixing bowl, combine the julienned radishes with coarse sea salt. Toss well to combine and let sit for 20 minutes to draw out moisture.
2. After 20 minutes, rinse the radishes under cold water and drain thoroughly to remove excess salt.
3. In a separate bowl, mix together minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sesame oil to create the marinade.
4. Add the drained radishes, chopped green onions, and julienned carrot (if using) to the marinade. Toss everything together until the radishes are well coated.
5. Transfer the mixture to a clean glass jar, pressing down to remove air pockets. Seal the jar and let it sit at room temperature for about 10 minutes to allow the flavors to meld.
6. Refrigerate the kimchi for at least 1 hour before serving. For best flavor, let it marinate overnight.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 1.6 g
• Water: 0.2 L

Health Benefits

• Low in calories and carbohydrates, making it ideal for a Keto diet.
• Rich in probiotics, which can support gut health.

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