This is the Bibigo Kimchi Radish. It contained 66.7% salted radish and 13% red pepper paste.
The kimchi released an intensely pungent garlicky aroma upon opening the packaging. The radish pieces varied in length from about 7 to 10 cm and were approximately 2 to 2.5 cm wide. They were accompanied by visible pieces of red pepper, onion, and garlic.
On tasting, the radish was non-fibrous with a cool, immense crunch, delivering a garlicky flavour backed by steadfast spiciness that intensified with each bite, alongside a subtle “funk” from the fermentation by lactic acid bacteria. This rich, spicy, and savoury flavour, when chopped into more manageable cubes, paired remarkably well with rice and meat, both of which tempered the heat, while the pickles cut through the heaviness of the meat. While we enjoyed the spiciness of these radishes, we prefer the simpler version with just vinegar and sugar, often accompanying fried chicken, for their more refreshing flavour.
This is Bibigo Kimchi Radish contained 450 g. It was produced in South Korea and purchased in Sydney, Australia in 2024.