Chil Bo Food Trading
Our shop have selling various type of Korean Traditional Side Dishes (banchan)
Radish Kimchi (석박지 Seokbakji)
Chruncy taste, taste spicy. If taste too spicy of the radish, recommend to keep more few days, the spicyness will lesser.
This type of radish kimchi is called Seokbakji (석박지). The small cubed radish kimchi called “Kkakdugi” is pretty much the same thing except the size and the shape. Seokbakji is more commonly eaten in the south while the Kkadugi is more common in Seoul and other northern area in Korea.
Seokbakji will give you the irresistible full bodied flavor and texture than Kkakdugi if you compare, due to its fermentation effected by the shape and the size.
Kimchi keeping more longer, taste will more sour. Cause of fermenting.
We using homemade chili powder to making the sauce. Guarantee the taste are perfect!
❌Without any chemical ingredients / preservative / colour pigments.
Our products are PORK FREE & ALCOHOL FREE
Keep well in fridge.
Any enquiries
016-535 3654 (WhatsApp)