Korean food photos

Kaktugi

CIMG0011
i used the left over kimchi mixture… tasted it and it’s kinda different should i wait a couple more days for it to taste better….?? i have a lot of questions but maybe i should wait until it fermented like the cabbage one..
The recipe is here.

4 Comments:

  1. Maangchi New York City My profile page joined 8/08
    Posted August 1st, 2011 at 7:55 pm | # |

    I posted kkakdugi recipe today. Check this out, http://www.maangchi.com/recipe/kkakdugi

  2. motzmart New York City, New York My profile page joined 2/11
    Posted April 6th, 2011 at 11:03 am | # |

    sorry didn’t cube mine… coz the first time i ate Kaktugi was like thin slices so i made the same thing…. :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 6th, 2011 at 11:40 am | # |

      I’m sorry because you say sorry. : ) Your radish kimchi looks very delicious! Is it fermented now?

  3. Maangchi New York City My profile page joined 8/08
    Posted April 6th, 2011 at 8:48 am | # |

    Wait until it turns sour and keep it in the refrigerator. BTW, kkaktugi is cubed radish kimchi. Yours can be called just radish kimchi or “muwoo chae kimchi”


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