This Mad Stanky Radish Kimchi is an "oops all radishes" version of Mad Stanky Kimchi. This radish-heavy take on traditional Korean Kimchi (김치) uses the root and tops of local overgrown radishes. We take no shortcuts. Our kimchi is made with smoky gochugaru (고춧가루) chili flakes, rice powder, and dried kelp with the help of some savory soy sauce or miso. Unlike most storebought kimchi, ours is vegan. We use the dried kelp to help replace the savoriness lost by not using fish sauce. Our Mad Stanky Kimchi is ready to eat out of the bag, in soups, or in other dishes.
We are serious when we call this Mad Stanky. Fermenting vegetables like this can get really stinky. We do the hard (and smelly) work so you don't have to. Our Mad Stanky vegetables come RAW, meaning they are still alive and full of those excellent pro-biotics and biotics. While these are typically sold in a finished state, we recommend you keep them in the refrigerator to prevent over-fermentation.
