Daikon Radish Fermented Kimchi

Daikon Radish Kimchi's firm, crisp flesh and slightly sweet peppery flavor finishes on a delicious spicy-sour note. Mild heat. Experience fermented kimchi for sale from Olive My Pickle today!

  • Daikon kimchi naturally fermented in salt water brine.
  • Loaded with 14 billion CFUs of lactobacillus per serving.
  • One package contains 16 ounces, equaling one full pint of kimchi plus brine.
Regular Price $15.49
Regular Price Sale Price $15.49

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  • Locally Sourced

    We source most of our vegetables from local farms. That means just a day or two between harvest and fermentation. This preserves phytonutrients and creates a more nutritious product.

  • Salt Water Brine

    We use mineral-rich, pure and unrefined Mediterranean sea salt. It’s non-iodized and contains no caking agents or added preservatives.

  • Zero Vinegar or Sugar

    Pickles containing vinegar or sugar are not lactic acid fermented and therefore are not a probiotic, gut-healthy pickle. Period.

  • Illustration of happy beneficial bacteria

    Raw & Unpasteurized

    Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Our Quality Promise

Hands chopping fresh ingredients at a cutting board

Fermented kimchi made with nutrient dense, whole food ingredients.

Serving Size: 1/8 cup
Servings Per Container: 16
Amount Per Serving: 5 Calories
%DV
0g
0
0g
0
0g
0mg
0
225mg
12%
0g
0%
1g
3%
0mg
0g
0%
0g
0
0mg
2%
0mg
30%
0mg
2%
0mg
2%

Daikon radishes, green onions, fresh garlic, fresh ginger root, carrots, spices*, high mineral sea salt, filtered water

Spices: gochugaru, red pepper flakes

Hands chopping fresh ingredients at a cutting board

LAST THING I EXPECTED

“What I did not expect is to love the kimchi that I purchased for my boyfriend. I don’t really do cartwheels over it either way. But the fermented kimchi is amazing!”

Stacey S.

SPICE WUSS WEIGHS IN

“So delicious and spicy! I’m a spice wuss, so if you like spicy things, this kimchi will probably be a mild heat for you.”

Mark S.

FERMENTS HAVE GIVEN ME MY LIFE BACK

“After an almost 19 month battle with debilitating gut problems, finally started my own research. Your fermented items have given me my life back"

Kate P.

MMM KIMCHI

“Not too spicy. Just the right kick, but also refreshing. Great addition to any dish."

Alexis K.

WOW, YUMMINESS!

"You like spicy? These are nicey! I've dedicated an entire shelf in my refrigerator just for Olive My Pickle ferments."

Rissa C.

SUSTAINED THROUGH ANTIBIOTICS

"I have been sustained through an intense round of antibiotics, which is how I discovered OMP, when researching how to minimize the negative impact. Thank you for making an amazing product."

Harvey S.

The "new" superfoods.

(Well, not quite new. But definitely super.)

A bowl with an assortment of fresh and pickled vegetables with a smaller bowl of dip in the center

Immune Boosting

The rich lactic acid bacteria in ferments is scientifically validated to support immune system function.

Nourishing

The high prebiotic fiber content in fermented veggies feeds and nourishes the resident microbiome.

Energizing

Live enzymes in ferments help to digest food, which increases the body’s energy levels.

Hydrating

Made with sea salt rich in minerals potassium and sodium, these electrolytes hydrate the body at a cellular level.

Nutrient Density

Fermentation enhances nutrients through its metabolic process, boosting B vitamin levels especially.

Verified

Third party tested & verified to contain billions of colony forming units of lactobacillus per serving.

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How to Eat Fermented Foods

It's a lifestyle, not a fad or a phase.

Consistently eating probiotic foods over the course of your life is the key to optimal results. A serving size, 3 times a day is about right.

Mix it up.

Consume an abundant variety of ferments. Each one has a unique microbial profile and your gut thrives on this biodiversity.

Breakfast. Lunch. Dinner. Snacks.

Because 70% of your energy is spent on digestion, when you eat ferments with meals, their enzymes aid this process. The result is more energy for you.

FAQs

What is kimchi?

Kimchi is the general term for ferments made in the Korean tradition. The most traditional Korean recipe isa base of napa cabbage, with green onions, baby bok choy, ginger and use of red hot pepper flakes called Gochugaru spice. In traditional kimchi recipes, there is typically a fish sauce or fish oil element added in. Olive My Pickle’s Classic Kimchi is very close to traditional kimchi, and none of our kimchi recipes have any fish element, it's 100% vegan.

Do you bury your kimchi underground?

Burying kimchi (or any ferment) underground was a method used by  ancestors to attain a temperature cool enough to kick off the fermentation process. Optimal temperature for fermentation to commence is around 68-70 degrees F. At OMP we have electricity and temperature controlled fermentation rooms, so burying our ferments is not necessary. 

How spicy is Olive My Pickle’s kimchi?

Some Korean kimchis will be very spicy! Our kimchi here at Olive My Pickle is a medium heat level, not too hot.  We describe them as ‘pleasantly warm.’

How should I eat kimchi?

Kimchi, like kraut, is quite versatile. Kimchi pairs very well with eggs. You can add to your avocado toast for a kick. Because it's spicy, add kimchi to blander dishes like pasta and chicken. You can stuff an avocado with kimchi, put it in your salad and garnish your dinner plate with a tablespoon of kimchi for a flavor boost. 

Which types of probiotic bacteria are in kimchi?

Fermented kimchi contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving. A serving is one eighth of a cup, or about 1 tablespoon. The most abundant types of probiotic bacteria found in fermented pickles are Lactobacillus Plantarum, Lactobacillus Brevis, Pediococcus Aacidilactici, Pediococcus Cerevisiae and Leuconostoc Mesenteroids.

What are the health benefits of fermented kimchi?

Real, salt-water brine fermented kimchi contain naturally occurring probiotics that are optimal for gut health. Napa cabbage boasts vitamins A and C, at least 10 different minerals, and over 34 amino acids. 

Not to brag, but people really love us.

4.8
Rated 4.8 out of 5 stars
Based on 63 reviews
Total 5 star reviews: 56 Total 4 star reviews: 5 Total 3 star reviews: 1 Total 2 star reviews: 1 Total 1 star reviews: 0
97%would recommend this product
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63 reviews
  • Carly C.
    Verified Buyer
    I recommend this product
    Rated 4 out of 5 stars
    3 months ago
    Raving radishes

    Great with beans and love the kick of flavor it brings.

  • Arthur V.
    Verified Buyer
    I recommend this product
    Favorite time to enjoy it? Snack, Dinner, Lunch, Breakfast
    Rated 5 out of 5 stars
    8 months ago
    Wonderful Daikon Radish!!!

    Just when I pick a favorite of your wonderful, probiotic pickles, I come across another one that becomes my new favorite.

    Let’s face it they’re all wonderful!

    I have been enjoying the daikon radish for years in many dishes as my wife is Asian and I just love this radish. This is a wonderful new way to eat it and I am so big on every vegetable that is pickled so this is a real treat for me.!

  • jdclovis1
    Verified Reviewer
    I recommend this product
    Favorite time to enjoy it? Dinner
    Rated 5 out of 5 stars
    9 months ago
    My new go to!!!

    I love this spicy delight and yes especially with fried eggs and bacon. All of the fermented products I have ordered are delicious! Thank you for all your hard work!! I often eat breakfast for dinner and the Daikon kimchi is a must!!

  • Phil P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 seconds ago
    Really tasty

    I enjoy this kimchi, it is delicious

  • Lino S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 days ago
    Delicious!!

    Delicious and nutritious!

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