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Korean Vegetable Radish Pickle Calories
Low calorie, contains sodium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Korean Vegetable Radish Pickle (50 g) has 18 calories. That works out to 35 calories per 100 g. It contains 3.8 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.7 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Korean Vegetable Radish Pickle Nutrition Facts
Selected: 1 serving (medium) · 50 g
18
KCAL / 50G
Carbs
3.8g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 9% · Fat 5%
Korean Vegetable Radish Pickle nutrition facts table · 1 serving (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 340 mg | 15% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0.7 g | 3% |
| Protein | 0.4 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Korean Vegetable Radish Pickle?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 50 g | 18 kcal |
| 1 tablespoon (diced) | 15 g | 5 kcal |
| 2 tablespoon (diced) | 30 g | 11 kcal |
| 1 serving (small) | 50 g | 18 kcal |
| 1 serving (medium) | 75 g | 26 kcal |
| 100 g | 100 g | 35 kcal |
| 1 cup (chopped) | 100 g | 35 kcal |
| 1 serving (large) | 120 g | 42 kcal |
| 1 pack (small) | 200 g | 70 kcal |
Calculated from 35 calories per 100 g.
Frequently Asked Questions About Korean Vegetable Radish Pickle
What does Korean vegetable radish pickle taste like?
Korean vegetable radish pickle usually tastes tangy, lightly sweet and crisp, with a clean radish flavor. The balance varies by recipe: some versions have more vinegar or sugar, while chili or garlic can make the taste sharper or spicier.
Is Korean vegetable radish pickle the same as danmuji?
No, Korean vegetable radish pickle is not necessarily danmuji. Danmuji is specifically Korean yellow pickled daikon, often served in slices; a mixed-vegetable radish pickle can use other vegetables and a different brine.
Why is Korean vegetable radish pickle served with Korean fried chicken?
Korean vegetable radish pickle is served with Korean fried chicken because its tart, crisp bite contrasts with the chicken’s rich, crunchy coating. It refreshes the palate between bites and is commonly offered as a side rather than mixed into the chicken.
How do you make Korean vegetable radish pickle at home?
To make Korean vegetable radish pickle, cut radish and any other vegetables into bite-size pieces and pack them in a clean jar. Cover them with cooled brine made from vinegar, water, salt and sugar, then refrigerate until the vegetables take on the flavor.
What vegetables go in Korean vegetable radish pickle?
Radish is the defining vegetable in Korean vegetable radish pickle; carrots, cucumber or other crisp vegetables may be added. There is no single fixed mix, so check the recipe or ingredient list if you need to know which vegetables a particular version contains.
Is Korean vegetable radish pickle fermented or made with vinegar?
Korean vegetable radish pickle is often made with vinegar rather than fermented. Some recipes may rely on fermentation, but a sour taste alone does not prove that; vinegar-brined pickles and fermented vegetables are prepared differently.
Does Korean vegetable radish pickle have probiotics?
Korean vegetable radish pickle is not automatically a source of live probiotics. A vinegar-brined or pasteurized version may not contain live cultures; only a naturally fermented product that retains live microbes can provide them.
How should you store Korean vegetable radish pickle after opening?
Keep Korean vegetable radish pickle refrigerated after opening, with the lid closed and the vegetables covered by brine. Use a clean utensil each time you serve it to reduce contamination and help preserve its texture and flavor.
Can you freeze Korean vegetable radish pickle?
Freezing Korean vegetable radish pickle is not recommended. Radish and other vegetables can become watery and soft after thawing, losing the crisp texture that makes the pickle a good side dish.
Can you put Korean vegetable radish pickle in kimbap?
Yes, you can add Korean vegetable radish pickle to kimbap if you drain it well and cut it into thin strips. Its tangy flavor can stand out more than the danmuji traditionally used in kimbap, so use a small amount at first.
Korean Vegetable Radish Pickle Vitamins & Minerals
Vitamins
Vitamin C
4mg · 4% DV
B6
0.03mg · 2% DV
Folate
4.5µg · 1% DV
B5
0.05mg · 1% DV
Minerals
Sodium
340mg · 15% DV
Potassium ⭐
95mg · 3% DV
Copper
0.03mg · 3% DV
Manganese
0.04mg · 2% DV
Korean Vegetable Radish Pickle Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Korean Vegetable Radish Pickle
To burn the 18 calories in 1 serving (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Korean Vegetable Radish Pickle?
Korean Vegetable Radish Pickle is a Korean-style side dish made by pickling radish with other vegetables in a seasoned brine. Depending on the recipe, it can balance tangy and mildly sweet flavours, sometimes with a little heat, while the radish stays crisp. In Korea it is served in small portions alongside everyday meals; elsewhere, it works well with rice, noodles, grilled food or sandwiches, adding a bright, crunchy contrast.
Radish and vegetables make it a light choice: it provides 35 calories per 100 g. The brine can make it salty, so drain it before serving, or briefly rinse it if you prefer a milder taste. Keep it chilled and serve a small side portion alongside a more substantial dish.
How Nutritious Is Korean Vegetable Radish Pickle?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Korean Vegetable Radish Pickle Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Korean Vegetable Radish Pickle Contain Allergens?
No known major allergens
Which Diets Is Korean Vegetable Radish Pickle Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Korean Vegetable Radish Pickle Fat Profile
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.