giuliabest style of kimchi imo, radish is a good vehicle for the saucy fermenting agent (don't remember what it's called but i made it once, i mean the big paste mix with like 35 things in it incl. gochuchang sometimes asian pear salt etc) it's crunchy and super refreshing, grilled meat's absolute best friend but has in my experience paired well with chicharrón as well as super fatty meaty stewy soups & roasts of a central european persuasion. kkakdugi eats, and so do i
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