Kimchi is (are) now part of my life :) So, when I found little white radishes (not Korean radish though, I can’t find beautiful ones in my area) it was the perfect occasion to taste another kimchi!
I’m glad to say that it’s a success even if I had to add sugar to the brine after the fermentation. It must be because of the kind of radish, it’s extra crunchy, soft and fresh but certainly not as sweet as a Korean radish might be).
Dongchimi was the star of this lunch!
Bap, Tongbaechu-kimchi (well fermented), stir fried shiitakés, king oyster mushrooms prepared with the marinade for Maekjeok (so good!), lettuce and garlic to wrap it and dongchimi.
Perfect lunch.
Thank you so much Maangchi ;)
You are right about me, cooking is a passion, cooking when I feel blue makes me feel better and cooking when i’m happy makes me feel even happier !
You and your recipes are a true delight.
Thank you for learning us your culinar culture !!
Nayko!
I love you! I see your passion for your cooking through the photos. Even the white fluffy rice looks perfectly made. You did a great job making such a savory, crispy dongchimi with refreshing brine!