Diced Radish Kimchi


Radish Kimchi(called Kkakdugi) make consists of radish cut into small cubes and flavored with salt, red chili powder, spring onions, salted shrimand ginger. Fermentation takes about two weeks in a cool, and dry place. Eating Kkakdugi is good for your when the radish is crisp. This means before the radish becomes soft. Kkakdugi, along with other types of kimchi, is a popular dish in Korea.

*Standard packaging is double bags including zippered outer seal.