You are most welcome!!

Thank you for the added information JinJoo. Yes, I did use the Korean salt – the same brand you recommend, in fact. I’m glad to know that even the brining salt gets scaled depending upon the amount of radish. I haven’t ever heard anyone mention that, particularly when using less radish than the recipe calls for. Obviously, you would need more if using significantly greater amounts of radish, but I thought that with less radish, the excess brine would just run off and settle in the bottom of the bowl. Guess I need to adjust my thinking on that. Thank you again very much!

Hi Kurt, yes, if the daikon radish was less by almost 1lb then that means you would have needed 1/4 less salt and other seasoning ingredients overall. I have a sliding scale recipe card, so next time I would recommend that you slide the scale to match your amount of main ingredient which in this case is radish. e.g. if it was 3 lb radish then it would be 2 1/4 tsp less salt in brining and also about 2 tsp of salt at the final assembly time instead of 1 Tbs. Also, did you use Korean cheonilyeom salt? If you used other salt then most likely that in itself was saltier. But most importantly because radishes sometimes can have more juice or less, it’s best to taste it fresh and see if it taste good to you. Also, note once it ferments fully the saltiness goes down becasue other flavors come into play. thank you so much for still giving me 5 stars even tho it didn’t come out as perfectly as you wanted. Have a great day!

Oh yes!! I made a batch right after you asked just to test the receipt again (as is) and we had it with Galbitang yesterday and it was soo good!

It turned out fine. It is best tasting radish kimvhi. Now, I need to make some Korean oxtail soup to enjoy it with. Thank you for sharing this recipe.

Hi Michelle, So sorry for the confusions – for Q1, you should follow the ingredients and add sugar. I corrected it. Q2 – you should again follow the ingredients list. But it’s probably ok to omit it if you want. The best thing is to taste it and how you like it because everyone has different preferences. The saltiness will get milder when it ripens and it’s ok for the kkakdugi to taste a little bit salty. But if it taste way too salty for you, you can always add a bit more sugar or a little more radish. Hope that helps – thank you for asking. My apologies once again.

Q2. under instruction step 6 you don’t list 1 TBSP Korean Sea Salt in seasoning mix even tho it is listed under ingredients?

I made this today and followed ingredients list; hoping it isnt too salty.

Awesome!! Yes, it will be best if you can add the anchovy sauce. Thank you for appreciating the recipe stories.. I love sharing them.