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Why does nobody talk about how easy radish kimchi is?
I always thought kimchi had to be this huge project with napa cabbage and all that prep. But last month I tried making a quick batch with just daikon radish from the farmers market, some gochugaru, and fish sauce. It was ready to eat in like 3 days and tasted way better than I expected. Anyone else have a go to simple ferment for when you don't have much time?
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olivia_anderson1mo ago
Radish kimchi is literally the only thing I can make without setting off the smoke alarm or forgetting an ingredient and ruining everything. I once tried to make regular napa cabbage kimchi and ended up with this sad, watery mess that tasted like regret and old socks. But radish kimchi? It's almost impossible to mess up, which is perfect for someone like me who considers "chopping veggies without cutting myself" a major achievement. The chunks stay crunchy, the flavor is forgiving, and you don't have to brine it first. Honestly, it's my go-to when I want to feel like a fancy fermenter but don't have the attention span for a whole weekend project.
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brooke_walker231mo ago
Wait, isn't salting the cabbage the whole point though?
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