Video showing how to make Korean radish (mu or muwoo in Korean) or daikon Kimchi. Enjoy!
i love this! very detailed yet simple. will try this once i get the chance
to pick up a radish from the korean super market!
I made Oi-sabaki and I made this today. Kkaktugi is my absolute favorite.
I, personally, prefer radish kimchi when we go out to eat korean food. We
usually end up with three types of kimchi: cabbage, radish and cucumber. I
think I prefer the radish one the best and now I found this recipe and I
can try to make it at home! 😀
Taste it. It should be a little sour, sweet, salty, and crispy.
Maangchi! This is one of my favorite banchans and I’m tempted to try and
make it =D How do you know when something has fermented long enough??
You can eat it right after making it and keep it in the fridge if you like
@maangchi do i have to to ferment the radish? or can i put it in the fridge
immediately… i usually don’t like really fermented kimchi, or can i
ferment it for less time…
you are cuteness in flesh
mmm my mouth is watering, I really need to make some of this.
yes, you can use the radish. Any radish that tastes crispy and a little
firm will work well. Good luck with making good kkakdugi.
Hi..i live in israel and I don’t think we have radish like yours here but
can I used small long white radish instead ? I really like to make and eat
It’s OK, but you would have to use less.
Enjoy watching you. Thanks!
& how many calories in it?
So nice hope can do it soon. Do u have a kimichi with simple recipie??
can i use hot pepper paste instead of hot pepper flakes?
Hi there. What kind of red pepper did you use? Cayenne? Another kind?
Thanks so much. We’re vegetarians in our house, too, and this is my
favorite. I want to try it ASAP! Thanks so much. 🙂
Thank you ^^ I added a bit too much salt, but it’s still really good 😀
Don’t use hot pepper powder. I tried using it but it didn’t turn out too
Maangchi how long can I keep kimchi and this radish kimchi?
Is it okay to use hot pepper powder instead of hot pepper flakes?
yes, it will be ok. Good luck! ^^
hello, i really want to make this kind of kimchi but here we don’t have
korean radish we have just the small regular one and also for the green
onion it dependes on the season. so what can i do instead? thks you
You are very cute ^_^Lol
maangchi , i have a question. the kkakdugi have to kept in the room
temperature at first, but do the baechu kimchi have to kept in the room
temperature at first or we’ll just keep them in the refrigerator right
after we made it ?
i love kkakdugi it is soooooo tasty and delicious <3
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