Here's a recipe we are really proud of! Crunchy, refreshing radish cubes fully ripened in spicy umami kimchi paste. Perfect accompaniment to stews and ramyeon. When and if it gets too sour for your liking (usually after a few weeks upon receipt), chop cubes up to add to kimchi pancakes and fried rice.
Low in salt, sugar with no added MSG! Spiciness: 6.5/10.
Ingredients: Radish, chilli, spring onion, apple, pear, persimmon, garlic, ginger, water, salt, sugar, honey, fish.
The Wanting Kimchi Difference
Our secret recipe produces kimchi that's ripe and full flavoured, but not yet sour. For mature, sour kimchi, simply stash in fridge for couple more weeks before enjoying. Quick hack: leave at room temperature for up to 24 hours, but burp at half time (for cabbage kimchi) to prevent kimchi from exploding due to air formed!