Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many different kinds of ingredients depending on the region where they live.
Today I will show you how to make traditional kimchi with oysters and also we will make radish kimchi (“kaktugi”) at the same time, with the same kimchi paste, which saves time instead of making them separately. You might also be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time.
Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (“kimchi chijae“) out of older kimchi.
If you don’t like oysters, you can leave them out. And if you want to make only kimchi or kaktugi, not both, leave out the other recipe. Or check out my easy kimchi recipe for an easier, faster way to make kimchi.
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