Made this hotter than normal as we love hot stuff. This was just made on 12/16/11 so now it will have to ferment for a few days. Don’t know if I can wait that long to eat it so I cheated a little bit. :D When I crave for kimchi, I visit Maangchi’s recipes. :)
The recipe is here.
Posted on Sunday, December 18th, 2011.
Last updated on October 7, 2014.
Tagged as cubed radish kimchi, 배추김치, 깍두기, kimchi, kkakdugi, korean food, Korean food photos, Korean kitchen, Korean recipes, Maangchi recipes, napa cabbage kimchi, oksipak
ooh spicy and yummy! Is it fermented now? I love fresh kimchi taste, too.