French breakfast radish kimchi from The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun and Olga Massov

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on July 27, 2017

    These were not as pungent or spicy as most kimchi, instead they were more bitter than anything. I guess the quick ferment doesn't allow time to break down that raw radish flavor? Hoping that they get more interesting and less bitter in the fridge over the week...

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