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Kimchi - Spicy Red Korean "Mu" Radish

397g.
  • $10.00

This radish Kimchi is one of the most popular Kimchis in Korea. Known as “Kkakdugi” in Korean, it has a unique and crunchy texture and invigorating flavor. Pairs especially well with soups and stews, but a spoonful of it will give a kick to any dish. Enjoy!


Ingredients:

Radish, Red Pepper Powder, Sea Salt, Yellow Onion, Garlic, Ginger, Kelp Powder



Flavor and Pairing:

This is a kimchi with big, bold personality and I often brag about it as a cure for hang over or depression. It has a somewhat intense heat not only because of the red pepper powder but also because the spicy juice released from the radish during the fermentation. I often get the question “It’s fermented but how can it be still so crunchy at the same time?”

Soupy foods, such as carrot soup, ramen, pho, curry, and stew go very well with this kimchi.

Shipping
Because our products are  perishable and packed in insulation and ice pack, we ship all orders once a week on Mondays (or Tuesdays sometimes)Orders placed by Thursday night will ship next Monday via USPS Priority Mail. Orders placed after the Thursday cutoff will ship the following week Monday. 

Customer Reviews

Based on 11 reviews
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A
Amanda Dunphy
The BEST Kimchi!

It's next to impossible to find "vegan" "Mu" radish kimchi. It is my absolute favorite. So glad to find this kimchi in a vegan version. I also love the white kimchi and the regular kimchi.
LOVE Sinto Kimchi ♡♡♡

B
Becky Hoisington
Delicious, very close to homemade!

The flavor was amazing almost like making it homemade, packed with care, still very crunchy and tasted great! 100% recommended

M
Marcia Ostrander
My friend loves it

I don’t care for radishes, but my best friend does. I bought a bag for him and he really enjoyed the flavor. He had never had radish kimchi before.

B
Bruce Wehner
Spicy red Korean radish

Really tasty, mildly spicy not overwhelming. Not as hot as kimchee. Will order again.

J
Jessica Keetso
The Best!

I love this kimchi so much I'm almost scared to go to South Korea and try kimchi where it originated. I'd hate to be disappointed if it doesn't add up to this one.

Fatima Azzahra 10:00 AM