Radish Kimchi

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Ready to eat in 15 min or savour the rich taste as the flavours develop over time.

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You will need

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Pour salt over cubed Korean radish. Mix well. Wait at least 10 mins for liquid to draw out.

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Add gochugaru, sugar, fish sauce, garlic & spring onion. Mix well.

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Transfer to a glass jar. Rest on bench 1-2 days, then store in fridge.

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Eat kkakdugi straight away, or...

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Wait as the flavours develop even more over time!

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Includes step-by-step video to get it right first time, every time.

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