Kkakdugi

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[{"selector":"#anim-2969181e-da5f-46db-8ec3-39a86098f79c","keyframes":{"opacity":[0,1]},"delay":0,"duration":7000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] This traditional Korean cubed radish kimchi recipe, or kkakdugi in Korean, is easier to make than cabbage kimchi, and it’s ready to eat in just a day or two. It’s naturally paleo, Whole30, and keto.

KEY INGREDIENTS

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INSTRUCTIONS

[{"selector":"#anim-fb529582-649f-4400-8a7e-f385ecbdd5bf","keyframes":{"opacity":[0,1]},"delay":0,"duration":10000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Rinse, peel and cut the radish into bite-sized cubes. Toss with sea salt and allow to rest for 30 minutes, then drain the juice. Click For Details

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Kkakdugi

easy

KEY INGREDIENTS

INSTRUCTIONS

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