Daikon Water Kimchi
Most people are familiar with the Korean Kimchi composed of cabbage, fermented in huge pots, and colored a brilliant, vivid red from lashings of Gochujang, or Chili Powder. There are thousands of types of Kimchi however, and many of these involve vegetables other than cabbage being fermented in brine, without a lot of other ingredients. These sorts of simple pickle are referred to generally, as varieties of ‘Water Kimchi’, in Korea, and radishes, especially those known by the Japanese name ‘Daikon’ are probably the most popular. The process is not complicated, and crisp, tangy pickles can be prepared, and ready for the table, in as little as two, or three days.
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