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Kkakdugi (radish kimchi) is the often the favorite sibling in the kimchi family. It has many of the same ingredients as the napa cabbage kimchi, but the mu (radish) makes it more refreshing and crunchieråÊthan its older brother.
Our kimchi is made with care, based on the Park family's recipe. åÊEnjoy delicious kimchi withoutåÊworrying about MSG or chemical additives. We make our kimchi in a very clean commercial kitchen. åÊAll vegetables are washed thoroughly. åÊOur garlic is hand peeled (not chemically peeled). All ingredients used are high quality. åÊNo preservatives or flavor enhancers are included in any of the ingredients we use.
KoreanåÊRadish,åÊCoarse Sea Salt,åÊSweet Rice flour, USDA Certified OrganicåÊGochugaru (Korean HotåÊPepper Flakes), Salted Shrimp (Shrimp Fish sauce), Green Onion, Sugar,åÊGarlic,åÊGinger, Disposable Gloves.
Packaging and shipping
Shipped refrigerated with cold packsåÊin an insulated box.
Keep refrigeratedåÊto slow down fermentation
Enjoy it on its own, as a side for any mealsåÊ
Also known as
Mu Kimchi, Daikon Kimchi, ‘«?_ۓ_÷, ?_?‘Ԑ?ü¡ åÊ
Kimchi is a fermented vegetable side dish that's at the very heart of Korean cuisine and culture. You'll find at almost every meal. There are many different varieties, but when Koreans say "kimchi," they are usually referring to the kind made with napa cabbage (baechu kimchi). For other types, the vegetable is specified (i.e. "o-ee kimchi" means "cucumber kimchi"). Kimchi is also used as an ingredient for many other Korean dishes.
What distinguishes kimchi from other pickled vegetables is the complex flavor profiles. It's spicy, salty, bitter, and a touch sweet. The flavor also changes over time, which is why it's so important to keep tasting your kimchi as it ferments. While the smells and flavors may be new to you, you'll likely become hooked over time.
Kimchi is also one of the world's top probiotic foods. Studies have shown that the healthy bacteria produced during fermentation have anti-aging and anti-inflammatory properties, and also promote digestive and cardiovascular health.
The quality of sea salt and gochugaru (Korean hot pepper flakes) is so important to making great kimchi, which is why we only use the highest-quality products shipped directly from Korea.
Gochugaru is one of the key ingredients in Korean cooking, and it's found in all types of kimchi, spicy soups, stews, and stir-fries. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.
Our hot pepper flakes are sourced from a farmer's co-op in Korea, where the peppers are grown without any pesticides or synthetic fertilizers. The best chili peppers are selected and washed with clean spring water before they are naturally sun-dried and ground. The ground chili peppers are then thoroughly inspected to remove any impurities. Because the peppers are sun-dried, the flakes are more vibrant in color and retain more nutrients than machine-dried chili peppers.
Good coarse sea salt is essential to making proper kimchi, because it melts more slowly than refined salt, and so the saltiness is absorbed more gradually. This creates an optimal texture in kimchi ‰ÛÓ that perfect crispiness. Due to the natural drying method, it also has a high mineral content that speeds up osmosis, allowing a faster and more effective salting/brining process.