Home made taste Kimchi. which is made through our
20 year old special preserving technique, it always gives you fresh
crunch bite regardless of ripening time.
The more the condiments are ripened, the stronger
the original taste of Chongkak Kimchi becomes. However, you had better
eat unripened Chongak radish after it is ripen in the refrigerator over
one week because radish is spicy.
Ingredients : Korean redish 80%, rice glue, red hot
pepper powder, salted shrimp, salted anchovy.
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