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Picture of Radish Kimchi
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 818 kcal 41 %
  • Fat 8 g 13 %
  • Saturated 2 g 8 %
  • Carbs 177 g 59 %
  • Fiber 48 g 193 %
  • Protein 31 g 63 %
  • Cholesterol 40 mg 13 %
  • Sodium 6025 mg 251 %
  • Calcium 1216 mg 122 %
  • Magnesium 376 mg 89 %
  • Potassium 6691 mg 142 %
  • Iron 18 mg 97 %
  • Zinc 8 mg 76 %
  • Phosphorus 763 mg 109 %
  • Vitamin A 1601 µg 178 %
  • Vitamin C 517 mg 575 %
  • Thiamin (B1) 1 mg 51 %
  • Riboflavin (B2) 1 mg 115 %
  • Niacin (B3) 12 mg 73 %
  • Vitamin B6 3 mg 251 %
  • Folate equivalent (total) 820 µg 205 %
  • Vitamin B12 0 µg 5 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 14 mg 92 %
  • Vitamin K 536 µg 446 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Radish Kimchi

Ingredients

  • 4 lb. daikon radishes, peeled and cut into 1″ cubes
  • 1 lb. Napa cabbage (firm inner leaves only), cut into 1″ cubes
  • 2 tbsp. kosher salt
  • 1 1⁄2 cups roughly chopped trimmed Korean watercress
  • 1⁄3 cup sugar
  • 1⁄4 cup Korean chile powder
  • 2 tbsp. finely chopped Korean salted shrimp
  • 2 tsp. distilled white vinegar
  • 6 cloves garlic, finely chopped
  • 5 scallions, white and light green parts only, cut into 1″ lengths
  • (1) 1″ piece ginger, peeled and grated

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