Kimchi and kakdugi

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    I made some kimchi and kakdugi with Maangchi's recipe.

    I made a few changes, like using soy sauce instead of fish sauce, using waaay less chili (like 1/8 of the recipe and I still found it hot) and regular chives since I couldn't find asian chives.

    I've made one batch of kimchi before, which turned out great, so I went for a second one. this time, I included some of the old kimchi juice for a (hopefully) quicker fermentation.

    1. maangchi 31 months ago | reply

      Vegetarian kimchi! Thank you for sharing your step by step photos. I should link this to my website for those who want to make kimchi without fish sauce.

      The kkakdugi looks mouthwatering. Very juicy, umm I feel like kongnamulguk (soy bean sprout soup) and rice! Fermented Kkakdugi (cubed radish kimchi) with the soup and rice will be so yummy!

    2. aulin 30 months ago | reply

      Thanks! I've now tried it, and it's delicious! :) The fermentation process did go a lot quicker with some of the old kimchi juice added.

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