Aha Bujang's Watery Napa Cabbage Kkakdugi

Cooking tips 💡

• The napa cabbage should be salted until the stems bend flexibly without breaking, for the best texture.
• Do not salt the radish separately; adding it directly to the seasoning broth allows it to ferment while retaining its crunch and refreshing flavor.
• Ferment at room temperature for about two days until a slightly sour aroma develops, then refrigerate for an even more refreshing and delicious taste.

Recommended for 🙋

• ⭐Those who want to make a special napa cabbage kkakdugi where you can enjoy the refreshing broth as well.
• ⭐Those who want to easily make kimchi by lightly salting only napa cabbage instead of the harder-to-salt radish.