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Picture of Water Kimchi
american korean snack

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 645 kcal 32 %
  • Fat 4 g 6 %
  • Saturated 1 g 5 %
  • Carbs 144 g 48 %
  • Fiber 45 g 181 %
  • Protein 23 g 46 %
  • Cholesterol 0 mg 0 %
  • Sodium 6091 mg 254 %
  • Calcium 677 mg 68 %
  • Magnesium 315 mg 75 %
  • Potassium 6245 mg 133 %
  • Iron 11 mg 64 %
  • Zinc 7 mg 67 %
  • Phosphorus 624 mg 89 %
  • Vitamin A 138 µg 15 %
  • Vitamin C 659 mg 732 %
  • Thiamin (B1) 1 mg 46 %
  • Riboflavin (B2) 1 mg 88 %
  • Niacin (B3) 9 mg 58 %
  • Vitamin B6 3 mg 248 %
  • Folate equivalent (total) 618 µg 155 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 15 %
  • Vitamin K 182 µg 152 %

* 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.

Water Kimchi

Ingredients

  • 4 1⁄2 lb. daikon radishes, peeled and cut into 3″ x 1 1/2″ lengths
  • 12 cloves garlic, halved
  • 5 red Korean or Holland chiles, pierced in the middle with a knife
  • 4 scallions, white and light green parts only, plus more for garnish
  • 4 2″ pieces fresh ginger, peeled and thinly sliced crosswise
  • 1 Asian pear, unpeeled, cored, and sliced into 3/4″-thick wedges
  • 3 tbsp. sea salt
  • 1 tbsp. distilled white vinegar
  • Pomegranate seeds, for garnish (optional)

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