Vinegar was used to add sourness to the taste and reduce the use of sodium.
Calories
34kcal
Carbs
7.5g
Protein
0.8g
Fat
0.2g
Sodium
209mg
Ingredients
Others
Pimpinella (Wild Chervil)(30g), Radish(20g), Lemon(1pcs), Sugar(10g), Apple Vinegar(20g), Water(20㎖), Apple Vinegar(15g), Garlic(2clove(s)), Red Chili(1pcs), Apple(½pcs)
Finding these ingredients in the US
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
Nutrition Facts
Per 100g of main ingredientsPimpinella (Wild Chervil)
- Rich in vitamin A (480μg) — supports normal vision and skin health
- Rich in potassium (960mg) — helps balance sodium and supports muscle function
Radish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Apple
- Contains natural sugars (11g) — provides quick energy for daily activities
- Rich in dietary fiber (2g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Blanch the pimpinella stems in 500ml of boiling water for 1 minute, drain, and rinse in cold water.
Slice the radish thin keeping its round shape, thinly julienne the pimpinella leaf, and grate the lemon to make zest.
Add the pickling brine ingredients and water (40ml) to the pot and boil for 2 minutes, then add the prepared radish and pickle for 30 minutes.
Blend the kimchi brine ingredients and strain through a fine sieve.
Top the salted radish with julienned pimpinella leaf, roll up, and tie with blanched pimpinella stem.
Place the radish roll and kimchi brine in a bowl and sprinkle with lemon zest.