Daikon Kimchi w. Passion Fruit & Redcurrant🌶

Not only is this a super healthy flavory-explosion, versatile and delicious, it is also a stunning array of beautiful colors, texture and diversity of ingredients if you want to explore deeper into fermentation.

Great skin, health and immune-system starts with a healthy gut-health and gut bacteria and if you are feeling a bit experimental in terms of trying something else than your traditional kimchi using Napa cabbage, there are many ways to experiment with making kimchi!

🧂 Ingredients:

• 1 large daikon radish (about 800g), peeled and cut into 1 cm. cubes

• 2 tbsp salt (non-iodized, like sea salt or kosher)

• 2 passionfruits (scoop out pulp, discard shells)

• 20 berries of redcurrant (finely chopped)

• 3 cloves garlic, minced

• 2 cm. fresh ginger, grated

• 2 tbsp Korean red pepper flakes (gochugaru) (adjust to taste)

• 1 tbsp fish sauce (or use soy sauce for a vegan version)

• 2 scallions, chopped

• 1/2 small onion (optional, grated – adds depth to the paste)

• 5 birds eye’s chillies (optional- I like to add for extra depth of flavour & spice!)

🥣 Instructions:

1. Salt the daikon:

   • In a large bowl, toss daikon cubes with salt.

   • Let sit for 30–45 minutes, tossing occasionally. This draws out moisture and preps it for fermentation.

2. Rinse and drain:

   • Rinse daikon under cold water to remove excess salt.

   • Drain well and set aside.

3. Make the kimchi paste:

   • In your blender or nutribullet combine garlic, ginger, gochugaru, fish sauce (or soy), onion (if using), passionfruit pulp (seeds included for texture, or strained if you prefer smooth), and redcurrants.

   • Stir to form a thick paste.

4. Mix it up:

   • Toss drained daikon, chopped scallions and chopped fresh chillies with the paste until evenly coated.

   • Use gloves if mixing by hand to avoid chili burn.

5. Pack into jar:

   • Pack the mixture tightly into a clean glass jar, leaving at least 1 inch of headspace at the top.

   • Press down to remove air pockets and ensure brine rises above solids.

6. Ferment:

   • Seal jar or use a fermentation lid.

   • Leave at room temperature (cool, dark place) for 2–4 days. Taste daily.

   • Once tangy and slightly effervescent, move to the fridge. It continues to develop flavor slowly there.

   • Keep for up to 5 months! The flavor gets better in my opinion :)