Comments on: Kkakdugi (Cubed Radish Kimchi)

By: Hyosun

Hyosun — Thu, 28 Sep 2023 02:06:29 +0000

In reply to Manny. Most people say sugar causes it. I'm not sure. Did you use sugar? I used a bit of sugar when the radish was out of season, but it didn't happen. I don't think apple does it. It should be safe to eat.

By: Manny

Manny — Wed, 27 Sep 2023 02:43:42 +0000

Is it still safe to consume if the liquid became slimy? I had the jar at room temperature for two days then after straight into the fridge. Today, after 1.5 weeks I noticed the liquid was thick and slimy. The daikon is still crunchy, no mold inside the jar, smell like normal, and some bubbles rising to the surface. I had some tonight but not much just in case don’t want to get sick. But in the meantime would you say it is safe to continue eating? The only thing I experimented was add a small piece of grated gala apple to it hoping to add some sweetness to it.

What do you think contributed to the slimy texture?

By: Robin Doaty

Robin Doaty — Sun, 03 Sep 2023 21:28:43 +0000

In reply to James Kim. Same for me too salty and I drained and rinsed after tasting one. It was extremely salty. I used 4.4 lbs of radish too. I did let them soak for more than 30 mins though as I didn’t see anything in the instructions that said you shouldn’t. Oh well back to the drawing.

By: Hyosun

Hyosun — Sat, 26 Aug 2023 15:00:17 +0000

In reply to Shivanshi Pandey. Although some common seasoning ingredients are used, the recipes are not the same. They are different dishes. Musaengchae is a salad like dish for which the radish is julienned. Kkakdugi is a type of kimchi that's made to last much longer.

By: Shivanshi Pandey

Shivanshi Pandey — Sun, 20 Aug 2023 22:08:54 +0000

hi!! I would like to understand the difference between musangchae and kkakdugi? seems like the recipe is the same.

By: Hyosun

Hyosun — Sat, 03 Jun 2023 03:43:50 +0000

In reply to Sally Chung. Hi Sally! My guess is that the radish was bitter. Did you use Korean radish? Did you taste it when cutting it? Bad salt or gochugaru can do that also. If the radish is bitter next time, try adding some sugar when salting the radish.

By: Sally Chung

Sally Chung — Mon, 22 May 2023 21:41:22 +0000

In reply to Hyosun Ro. Hi Ms. Hyosun I followed the recipe but my kakdoogi taste bitter. What did I do wrong?

By: Hyosun

Hyosun — Mon, 25 Apr 2022 21:48:28 +0000

In reply to Aya. oh happy to hear that!! Easy too, right?

By: Aya

Aya — Wed, 20 Apr 2022 09:28:26 +0000

Hello,
I made this recipe 2 days ago and it is so delicious. I can’t stop eating it. Thank you for sharing. ❤❤

By: Hyosun

Hyosun — Tue, 09 Mar 2021 23:38:33 +0000

In reply to Angela Kahl. oh sorry I missed your question. Yes definitely!