Comments on: Cubed Radish Kimchi

By: Keira Aponte

Keira Aponte — Sun, 15 Jan 2012 17:55:36 +0000

A round of applause for your blog.Thanks Again. Great.

By: susan

susan — Sat, 13 Dec 2008 23:41:21 +0000

hi danielle,
wow you made kimchi! i’m korean so i’m always impressed when people make stuff like kimchi. plus the recipe looks legit. good job. :)

By: Mrs.W

Mrs.W — Mon, 17 Dec 2007 14:56:32 +0000

Even though I lived in Korea for two years, I never developed a taste for traditional fishy-fermented kimchi. I do like ‘fresh’ kimchi–made within an hour or so, and often without the fish oil.

Yours looks brilliantly done!

By: Danielle

Danielle — Sun, 02 Dec 2007 15:28:49 +0000

Lydia – I will, thank you!

Annie – I really like using some, just not too much.

chefjp – Yeah, there’s something very satisfying about foods that require aging.

Ari – You should try Kunjip on 32nd St. in Manhattan, it’s awesome.

Ellie – Hmm, that’s a good point. It kept aging in our fridge, though, and became very ripe indeed before it finally all disappeared.

By: Ellie

Ellie — Sat, 01 Dec 2007 23:21:14 +0000

Not a huuuge fan of ggakdugi (radish kimchi) myself, but my sister goes absolutely NUTS for it, she’ll sit down and chow on a bowl of the stuff on its own as an entree :P

As for the leaving – might be a good idea to note that this depends on your temperature! In somewhere cold and snowy, if its left in a pretty cold room then it could take longer, but somewhere like Australia at the moment, its so hot that it could ‘ripen’ in as quickly as 2-3 days :)

By: Ari (Baking and Books)

Ari (Baking and Books) — Sat, 01 Dec 2007 22:39:57 +0000

I must admit, I haven’t sampled much Korean food – only some kind of pancake way back in college, which was pretty delicious. I do enjoy Kimchi though, it’s one of the many things I learned to eat on that food cleanse this past summer. My husband thinks it’s gross but for some reason that just makes me like it all the more, lol. :)

By: chefjp

chefjp — Sat, 01 Dec 2007 21:19:34 +0000

Enjoyed your recipe– I enjoy visiting the evil jungle prince also (best asian based cooking blog, I think). Dishes like this illustrate an important point in cooking– time is a cook’s best friend.

By: Annie

Annie — Fri, 30 Nov 2007 02:56:20 +0000

Yum! That’s one of my favorite kimchis. Anchovy sauce seems to be falling out of favor in the US because Korean-Americans are self-conscious about the strong smell, so even eliminating it is fine. It does add depth of flavor though.

By: Lydia

Lydia — Fri, 30 Nov 2007 02:20:17 +0000

My new favorite Korean cookbook is Dok Suni — very accessible recipes that use ingredients you can actually find in the market, but with authentic taste. Do try it!