Young radish Kimchi taste cool and fresh all the time in summer. Young radish Kimchi is very tasty with cold noodles and boiled barley. Because it uses red pepper water instead of fermented fish sauce when make, it taste cool and candor. Generally, for summer young vegetables, paste or starch is used to make Kimchi because paste and starch helps the taste. In the summer time, Kimchi is easily fermented, make small amount of Kimchi in a time and keep it in a refregiator.
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