Korean Radish Kimchi

I made this 24 hours ago and it is very delicious! I eat this at Korean restaurants all the time. I’m glad I can make my own now. It’s very easy. If I can do it, anyone can! For some people who are wondering why the sweet rice paste was omitted – don’t need it. Came out perfect. It may taste a bit salty the first day, but if you let it ferment property as instructed, the kimchi tastes perfectly seasoned. The longer the kimchi is fermented, there will be more juice extracted from the radishes that will dilute the sauce. Stir up the sauce and radishes before serving. Be patient when you make kimchi.

The recipe is here.



One Comment:

  1. Maangchi New York City joined 8/08 & has 12,049 comments

    The kkakdugi looks fantastic! Crispy, sweet, sour, and a little salty! Good stuff! : )

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