Radish Kimchi (Kkakdugi)
Barrel Update: Our barrels are empty :/ We will have more kimchi varieties after cucumber season, some time in late fall/next winter! -June 2020
Until then, check out our other kimchi varieties HERE!
Every winter, we have an abundance of local daikon radishes. For winter 2019/2020, we sourced all our daikons from Earth Spring Farm, an ecoganic farm in Pennsylvania about 100 miles from Washington DC.
Kkakdugi (pronounce it like there's one soft k at the beginning) is a very traditional radish kimchi! We cube the daikons and then mix them in a paste of onion, ginger and garlic - like most of our kimchis! We've added green onions and a bit of apple for natural sweetness, too.
Ingredients: daikon, salt, green onions, onions, apples, ginger, garlic, chili powder, ginger powder, nutritional yeast
Fermentation Time: About two weeks. Our kimchis are fermented but still slightly fresh-tasting for just the right amount of sour.
Vegan, gluten-free and naturally probiotic, brimming with good bacteria.