Diced white radish kimchi


White radish kimchi is traditionally eaten as the autumn evenings start to draw in, with a spiciness that fortifies against the cold. The pungent aromas and tangy flavours make this one of the most popular kimchi varieties.


  • 1.5 kg/ lb Chinese white radish, peeled
  • 225 g/8 oz/2 cups coarse sea salt
  • 5 ml/1 tsp sugar

For the seasoning

  • 75 ml/5 tbsp Korean chilli powder
  • 1 garlic clove, crushed
  • ¼ onion, finely chopped
  • 3 spring onions (scallions), finely sliced
  • 15 ml/1 tbsp sea salt
  • 5 ml/1 tsp Thai fish sauce
  • 5 ml/1 tsp fresh root ginger, peeled and finely chopped
  • 22.5 ml/ tsp light muscovado (brown) sugar


  1. Cut the radish into 2cm/¾in cubes. Place in a bowl and coat with the sea salt. Leave for 2 hours, draining off any water that collects at the bottom of the bowl.
  2. Combine all the ingredients for the seasoning and mix well with the salted radish. Place the radish in an airtight container and seal. Leave at room temperature for 24 hours and chill before serving.

Per portion Energy 73kcal/302kJ; Protein 3.1g; Carbohydrate 14g, of which sugars 13.6g; Fat 0.8g, of which saturates 0.4g; Cholesterol 0mg; Calcium 81mg; Fibre 3.7g; Sodium 1203mg.