Re: What made my kim chi base have a bitter after-taste?

I think you used Japanese daikon radish instead of the rounder Korean radish. They look similar (daikon is elongated, but Korean radish is more round) and smell similar, but definitely DO NOT taste similar. I actually tried making radish kimchi with daikon instead of Korean radish (because someone said daikon can be used as a substitution), boy, not a good idea for me. It was so bitter I had to throw the entire batch away. =((

Moral of the story (for me), use KOREAN radish for the kimchi.