Watery radish kimchi is one of the Korean kimchi varieties, of which there are several hundred.
The food can be claimed to be the progenitor of kimchi. Radish and different seasonings are put into the pickling barrel and then sealed tightly before maturing them for two or three months.
The food is featured by refreshing, savoury and fragrant taste.
According to data available, watery radish kimchi appeared in the period of the Three Kingdoms (early 3rd century BC-AD mid-7th century) and its taste was further improved in the period of feudal Joson dynasty (1392-1910).
Watery radish kimchi of Pyongyang is well known throughout the DPRK. Its juice is an important ingredient in preserving the delicate taste of famous Pyongyang cold noodles.
Nowadays, housewives in the DPRK are busy with making watery radish kimchi and other kinds of kimchi.
The watery radish kimchi is produced in an industrial way at kimchi factories across the country.
Categories: Culinary Culture of Korea