Radish Kimchi

Radish Kimchi

I hate radishes. We all hate radishes! But we had a big bunch of them delivered in the veg box. We were unimpressed and uninspired. I could only think to put them in a salad, but didn’t relish the idea. Chris offered to teach us all how to use them to make a flower to garnish a meal. That wasn’t what I had in mind when I was talking about using up all our veggies, so I asked around on different food and nutrition groups I’m in on Facebook and remained uninspired by eating the raw like sweets and roasting and serving as a vegetable. Adding to stir fry with soy sauce and honey didn’t sound bad though. But I opted to adapt a recipe for Radish and Root Kimchi from a fermentation book I have (Wild Fermentation by Sandor Ellix Katz). I didn’t have many of the ingredients, but I had plenty of radishes!

Ingredients

  • 2 carrots, sliced thinly

  • Bunch of radishes (whole and with leaves attached)

  • Salt

  • 2 medium onions, chopped

  • Large leek, sliced

  • Several cloves of garlic, sliced

  • 2 tbsps fresh grated ginger (I used frozen)

  • Chilli flakes

  • Pepper

Directions

  • Mix a brine of a litre of water and 3 tbsps salt in a large bowl, and leave the carrots and radishes to soak overnight in it. In this stage you can soak any other root veggies you have available (e.g. parsnip, turnip, Jerusalem artichokes). Use a plate to keep the vegetables submerged overnight. The following day, sterilise a large Kilner jar. Mix the remaining ingredients (you could add grated horseradish or turmeric here) and stir in the vegetables. Drain the vegetables and add to the mixture and mix thoroughly. Pack it tightly into the Kilner jar and fill with a 2% brine (1l water with a tablespoon of salt dissolved in). Leave in a warm place for a week. Remember though to “burp” it every day – open it to let gas out. Serve as a tasty accompaniment to any meal!