As a child, I despised kimchi. I refused to eat anything spicy or tangy. The fermented funk of kimchi was offensive to me on all accounts. However, when I got older and my taste matured, I had the opportunity to eat fresh radish kimchi. The fresh crispy sweetness of the radish seduced me into another bite... and then another... until it was all gone. Maangchi's Korean cooking blog has been my guiding light for my kimchi experiments. I took her kkakdugi recipe, scaled it down, and tweaked it a bit for convenience and my personal taste.

Share: