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By
Heather JeongAbstract
This recipe takes 2 to 3 days to ferment but the first clean sharp crunch of this kimchi will convince you that your hard work is worthwhile.
"Making your own kimchi is hugely satisfying and tasting this fresh radish kimchi is like ‘chilli lemonade’ according to Korean culinary ambassador Heather Jeong who makes so many different types of kimchi for her family of 5 that she has a special kimchi fridge to keep it all at an optimal temperature. They enjoy at least one or two varieties with each meal." Maeve O'Meara, Food Safari Earth