3 Review(s)

The most popular kimchi flavour is radish kimchi, also known as kakakdugi. Even though it doesn't contain any cabbage, the kimchi's seasonal flavour makes it even more appealing.Healthy, tasty, and appropriate for the Indian gut bacteria, it is made with carefully chosen local ingredients and fermented in small quantities for at least four to six weeks.Kimchi is thought to be great for metabolism, weight loss, and intestinal health and immunity. Additionally, it is regarded as a good source of vitamin C and vitamin B12. Because it is so good for digestion, it is a staple side dish in places like Korea and Japan. The lacto-fermentation of the radish gives MAVI's Radish Kimchi its crunchy, acidic, spicy, and slightly pungent fragrance. It also gives it a lot of flavour.