Recipe of the Week - Radish + Kimchi Relish

We think you'll love making Chef Flo's Radish and Kimchi Relish, perfect to eat as a salad or as an accompaniment to a meal.

What is Kimchi?

Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers. Though usually fermented for a few days to a few weeks before serving, it can also be eaten fresh, or unfermented, immediately after preparation. It offers many health benefits including:

  • Nutrient dense

  • Low in calories

  • Contains healthy probiotics

  • Helps boost your immune system

  • Works as an anti-inflammatory

  • Can help promote weight loss

  • May reduce your risk of heart disease


  • 1 Small Daikon Radish - sliced finely or Julienne

  • 2 Kohlrabi Squash - diced finely or sliced1 Jicama root cut into small cubes

  • ½ Fennel Root - shredded - optional

  • 1 Celeriac Root - optional

  • 2 Tablespoon Chopped Parsley

  • 1 Tablespoon Coconut Amino or Soy Sauce

  • 2 Tablespoon Lemon Juice

  • 1 Tablespoon Seasoned Rice Vinegar

  • 1 Teaspoon Lemon Zest

  • 2 Tablespoon (or more) Kimchi – Homemade or Store Bought – finely diced

  • Salt and Pepper - generous


  1. Cut daikon radish, kohlrabi squash, jicama root. Shred optional fennel and celery roots. It is nice here to play with different cuts and shapes as you prep the vegetables.

  2. Place all cut up roots in a large bowl, add salt about 1 tablespoon to start. Add more to meet your taste.

  3. Add the rest of the ingredients, except kimchi - Relish will keep for 2-3 weeks in the refrigerator.

  4. Serve with kimchi on top as a garnish.

Yields approx. 8-10 servings.