[깍두기] Cubed Radish Kimchi | Kkakdugi | So Yummy & Tasty | 아줌마 Ajumma

[@nataliaputri8903]

annyeonghaseyo, what brand for apple juice?

[@ajumma2610]

Annyeonghaseyo! Thank you for watching ^^ I used buavita for the apple juice

[@veronikatan4785]

Yang di tunggu2. Thq🙂

[@ajumma2610]

Annyeonghaseyo!
Thank you too ^^ for thw bwst comsume, store in the room temperature for a day and store in the fridge. Thank you.

[@faadhilah_aljufri]

Yang di masak itu tepung apa ya? Kanji/terigu?

[@ajumma2610]

Annyeonghaseyo! Yang ajumma gunakan tepung ketan ^^ Terimakasih

[@faadhilah_aljufri]

Terimakasih infonya ^^

[@yuliantiagustina4734]

Takaran air dan tepung ketannya berapa?

[@silvia6630]

Annyeonghaseyo Ajumma, is kkakdugi usually be eaten after it was fermented or is it more preferable to be eaten when it still fresh? Thank you in advance. ^^

[@ajumma2610]

Annyeonghaseyo!
Usually it has to be kepp in the room temperature for a day at least. While it fresh it might taste a little bit bitter ^^ thank youu

[@silvia6630]

@@ajumma2610 Thank you Ajumma ^^