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

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This topic contains 3 replies, has 4 voices, and was last updated by  jymitchell9 4 years, 9 months ago.

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    I followed the recipe for making the kim chi base to the letter. I’m just wondering what ingredient could have caused it to have a bitter after-taste? Any suggestions?




    I’m sorry to hear that your kimchi tastes bitter.

    I don’t know what causes it. Check your hot pepper flakes. It might have caused the bitter taste in case its quality is not good. Or fish sauce? Check the taste of your fish sauce as it is.



    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.



    Is there any way to make kimchee with Japanese Daikon? I like to use organic radish and the only organic kind I can get is the Japanese type. Can I make something like kimchee with Japanese daikon? Thank you for any info.

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