Skip to product information
1 of 7

BOMBUCHA-ZFW

Kimchi - Radish 450gm (NCR)

Kimchi - Radish 450gm (NCR)

Regular price Rs. 340.00
Regular price Offer price Rs. 340.00
Offer Sold out
Tax included.

RADISH KIMCHI 

Kkakdugi or diced radish kimchi is a valuable delicacy in Korean cuisine. Its hot, salty and sour flavour complements great with everyday meals. Kkakdugi is made by cutting radish into bite-sized cubes, marinating it in salt and spices and allowing it to ferment. It’s the additional flavours beyond salt and chilli that differentiate kkakdugi from the other pickles and preserved vegetables.

Flavour Profile

Taste: Radish kimchi boasts a complex and well-balanced flavor that combines the natural sweet- spiciness of radishes with a bold and tangy kick. The initial taste is mildly sweet, followed by a pronounced umami from the fermentation process. The fermentation imparts a slight sourness, creating a harmonious blend of sweet, spicy, savory, and tangy notes. 

Texture and mouthfeel: It has a dynamic texture, featuring crisp and crunchy radishes that offer a refreshing bite, complemented by a satisfying chewiness from the fermentation process. The interplay of these textures creates a delightful balance, enhancing the overall eating experience.

 Smell: The aroma of radish kimchi is an enticing combination of pungent and earthy notes. The pungency comes from the garlic and ginger, while the earthiness is derived from the radishes and the fermentation process.

Ingredients

Radish, Water, Garlic, Korean Chilli Flakes (Gochu Garu), Onion, Spring Onion, Apple, Pear, Soya Sauce, Rice Flour, Sugar, Salt, Ginger, Seaweed

Nutrition Facts (Per 100g)

Energy 42.1 Kcal

Total Fat 1.34 g

Saturated Fat 0.66 g

Unsaturated Fat 0.68 g

Trans Fat 0 g

Cholesterol 0 g

Total Carbohydrate 5.92 g

Total Sugars 1.27 g

Added Sugars 0 g

Dietary Fibre 1.43 g

Protein 1.58 g

Sodium 386.4 mg

Storage & Usage

Store under refrigeration at or below 8°C.

Kimchi can be enjoyed as it is, straight out of the jar, or can be eaten with rice, ramen, and bread. It goes well with fried rice, stew, sandwiches and can be made into fritters or pancakes. The leftover brine tastes outstanding when mixed with mayo to make a fun dip or can be drizzled over salads.

Benefits

1. Improves Digestion: Like any other probiotic, kimchi keeps your digestive tract healthy by filling your body with good bacteria which takes care of your gut

2. Strengthens immune system: A healthy digestive tract stops unwanted toxins from entering your body thus boosting your immune system.

3. Helps to lose weight: Kimchi is low in calories and high in fibre. Fibre rich diets keep you fuller for longer and stop you from munching on unhealthy snacks.

4. Reduces stress and improves brain health: A healthy gut ensures the absorption of mood regulating minerals in your diet which reduces stress and keeps your brain healthy

5. Improves heart health: Kimchi contains bioactive compounds. These compounds block cholesterol from being absorbed in the bloodstream. The bacteria produced during the fermentation process also help in lowering cholesterol.

FAQs

1. Why does kimchi overflow when opened?

It is absolutely natural for some kimchi jars to bubble or pop on opening. The natural fermentation process produces gases which creates pressure on the jar resulting in the overflow. It is highly advisable to always open all fermented products over the sink.

2. How much kimchi should be consumed?

You can start off with small amounts, about a forkful everyday and then gradually increase your intake.

3. How do you eat kimchi?

Kimchi is the ultimate condiment for any meal and works well with rice, ramen or consumed as it is. Its spicy and tangy flavor makes it an excellent complement to savory foods.

4. Is kimchi good for children?

In moderation, kimchi is a great fermented food for children. As it is full of probiotics, their gut will simply love it. It will improve their digestion and strengthen their immune system.

5. What kind of chilli is used in kimchi?

The distinctive flavour of kimchi comes from “Gochugaru”- Korean chilli pepper. Gochugaru has a vibrant red color and is a bit spicy, sweet, and slightly smoky.

6. Why is sugar added to kimchi?

Sugar is added as fuel for the yeast to start fermenting the cabbage. All this sugar is eaten up by the yeast so at the end of fermentation the sugar reduces to undetectable levels making your kimchi sugar-free.

7. Why does kimchi taste vinegary even though vinegar is not added?

Kimchi is a Lacto-fermented food in which the bacterium Lactobacillus breaks down sugar to lactic acid giving kimchi its peculiar sour taste which is similar to vinegar.

8. How do you know if kimchi has gone bad?

When refrigerated kimchi will not spoil for months, but a slight change in taste and texture will be observed over time. If not stored properly, foul odor or signs of mold will tell that kimchi has gone bad.

View full details