Home-grown & Home-made Daikon Kim-chi
Daikon will show up (above soil level) when they are ready for harvest.
Ready for harvest
Out of the soil
Today, I cleared some Daikon to make space for cool weather seedlings that are ready to be planted. 1st thought that came to mind is preserving ~ resulting in a jar of Daikon Kim-chi.
Leaves and root.
Cutting of leaves into 2″ length & salted.
Root cut in 2″ sticks and mixed with salted leaves; left to cure for 2 hours, then rinsed.
My Kim-chi concoction of garlic chives, Korean chili-paste, ginger, chopped garlic, fish sauce & some sugar.
All mixed & left at room temperature for 4 hours.
My 1st jar of Daikon Kimchi for this year to be fermented in the refrigerator for 5 days.
Any one with different ideas or recipes for preserving/pickling? Please tap me a note.