847-847-2999
🌶️ Shipping Notice: Due to the perishable, fresh-fermented nature of our kimchi, we currently ship only to FL, GA, SC, NC, VA, WV, TN, LA, AL, and KY.
Radish Kimchi Kkakdugi (Cubed) — Naturally Fermented & Alive
SKU: KRAD1-13
The Ultimate Crunch. Juicy, Bold, and Alive.
Crunchy. Tangy. Made to get better with time.
This jar holds living food. We hand-ferment crisp, bite-sized cubes of Korean mu radish in small batches, layering anchovy fish sauce and salted shrimp with kombu and shiitake mushrooms for deep, authentic umami.
Each juicy cube delivers a satisfying crunch, vibrant heat, refreshing tang, and a clean finish. Raw, naturally fermented, and never pasteurized, it continues developing richer, more complex flavor with time.
Big crunch. Bold tang. Real Korean radish kimchi.
-Raw and naturally fermented
-Live active cultures
-No added MSG
-No corn syrup or high-fructose corn syrup
-Made with our own organic ginger-panela syrup
-Non-GMO
-Handcrafted in Florida
How to Enjoy: Serve it with rice bowls, tacos, grilled meats, Korean BBQ, ramen, soups, avocado toast, or burgers—or enjoy it straight from the jar.
Ingredients: Radish, water, Korean chili pepper powder, garlic, onion, green onion, anchovy fish sauce, salted shrimp, organic ginger-panela syrup (organic panela sugar, organic ginger), sweet rice flour, sea salt, sea tangle (kombu), shiitake mushroom.
Contains: Fish (anchovy) and crustacean shellfish (shrimp).
Packaging: 16 oz glass jar
NET WT 13 OZ (368 g)
Keep refrigerated below 41°F (5°C).
Frequently Asked Questions
Does this kimchi contain fish or shellfish?
Yes. It contains anchovy fish sauce and salted shrimp.
Is it naturally fermented, raw, or pasteurized?
It is 100% raw and naturally fermented with live active cultures—never heated and never pasteurized.
Does it contain corn syrup or high-fructose corn syrup?
Never. We use our own ginger-panela syrup, made from organic ginger and organic panela sugar.
How will it arrive—fresh, sour, or already fermented?
It ships raw and alive, packed with gel ice packs and insulated liners to help keep it chilled in transit. Because kimchi continues fermenting naturally, its exact flavor and level of tang may vary slightly upon arrival.
Should I refrigerate it immediately upon arrival?
Yes. Transfer it to the refrigerator immediately and keep it below 41°F (5°C) to preserve its crunch and keep its live cultures active.
How long is it fermented, and does it continue fermenting during transit or in my refrigerator?
We ferment it for two days before refrigerating and shipping it. Because it is raw and alive, it continues fermenting slowly during transit and in your refrigerator. It is best used within approximately six months of production.
How does the flavor change as it ages, and how long can I keep it?
Fresh radish kimchi is crisp and mild, with barely any tang. As it ferments, it becomes tangier, more complex, and deeply savory—the ripe sweet spot most people love.
When aged longer, it develops a softer texture and a bold, deeply fermented flavor. At that stage, it is perfect for stews, fried rice, ramen, and other cooked dishes, though it may be less appealing for eating straight from the jar.
When properly refrigerated, it is best enjoyed within six months of production. For peak crunch and mild tang, enjoy it within three months. For a bolder, fully fermented flavor, enjoy it between three and six months.
Description
🌶️ Shipping Notice: Due to the perishable, fresh-fermented nature of our kimchi, we currently ship only to FL, GA, SC, NC, VA, WV, TN, LA, AL, and KY.
Radish Kimchi Kkakdugi (Cubed) — Naturally Fermented & Alive
SKU: KRAD1-13
The Ultimate Crunch. Juicy, Bold, and Alive.
Crunchy. Tangy. Made to get better with time.
This jar holds living food. We hand-ferment crisp, bite-sized cubes of Korean mu radish in small batches, layering anchovy fish sauce and salted shrimp with kombu and shiitake mushrooms for deep, authentic umami.
Each juicy cube delivers a satisfying crunch, vibrant heat, refreshing tang, and a clean finish. Raw, naturally fermented, and never pasteurized, it continues developing richer, more complex flavor with time.
Big crunch. Bold tang. Real Korean radish kimchi.
-Raw and naturally fermented
-Live active cultures
-No added MSG
-No corn syrup or high-fructose corn syrup
-Made with our own organic ginger-panela syrup
-Non-GMO
-Handcrafted in Florida
How to Enjoy: Serve it with rice bowls, tacos, grilled meats, Korean BBQ, ramen, soups, avocado toast, or burgers—or enjoy it straight from the jar.
Ingredients: Radish, water, Korean chili pepper powder, garlic, onion, green onion, anchovy fish sauce, salted shrimp, organic ginger-panela syrup (organic panela sugar, organic ginger), sweet rice flour, sea salt, sea tangle (kombu), shiitake mushroom.
Contains: Fish (anchovy) and crustacean shellfish (shrimp).
Packaging: 16 oz glass jar
NET WT 13 OZ (368 g)
Keep refrigerated below 41°F (5°C).
Frequently Asked Questions
Does this kimchi contain fish or shellfish?
Yes. It contains anchovy fish sauce and salted shrimp.
Is it naturally fermented, raw, or pasteurized?
It is 100% raw and naturally fermented with live active cultures—never heated and never pasteurized.
Does it contain corn syrup or high-fructose corn syrup?
Never. We use our own ginger-panela syrup, made from organic ginger and organic panela sugar.
How will it arrive—fresh, sour, or already fermented?
It ships raw and alive, packed with gel ice packs and insulated liners to help keep it chilled in transit. Because kimchi continues fermenting naturally, its exact flavor and level of tang may vary slightly upon arrival.
Should I refrigerate it immediately upon arrival?
Yes. Transfer it to the refrigerator immediately and keep it below 41°F (5°C) to preserve its crunch and keep its live cultures active.
How long is it fermented, and does it continue fermenting during transit or in my refrigerator?
We ferment it for two days before refrigerating and shipping it. Because it is raw and alive, it continues fermenting slowly during transit and in your refrigerator. It is best used within approximately six months of production.
How does the flavor change as it ages, and how long can I keep it?
Fresh radish kimchi is crisp and mild, with barely any tang. As it ferments, it becomes tangier, more complex, and deeply savory—the ripe sweet spot most people love.
When aged longer, it develops a softer texture and a bold, deeply fermented flavor. At that stage, it is perfect for stews, fried rice, ramen, and other cooked dishes, though it may be less appealing for eating straight from the jar.
When properly refrigerated, it is best enjoyed within six months of production. For peak crunch and mild tang, enjoy it within three months. For a bolder, fully fermented flavor, enjoy it between three and six months.
