Radish Kimchi

Radish Kimchi

You will need:

*quart Mason jar (pint jar will do, if you use a pint jar cut the ingredients in half )

*two bushels of radishes

*2 tablespoons salt

*5 green onions

*1 X 1 inch of ginger

*4 cloves garlic

*1-2 tablespoons of minced cilantro

*2 tablespoons Korean chili pepper flakes (can use no additives hot pepper sauce such as Sriracha, red chili pepper flakes:try starting with 1 tablespoon, Cayenne
pepper 1 teaspoon, or fresh peppers)

Cut radish in fourths, I have tried grating and that is much better for radish kraut not kimchi. Mince the garlic, chop the green onions, grate the ginger on a microplane or box grater, add in the peppers of choice and pile into a jar. I put the lid on the jar and shake until everything is coated well.

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Next, make your brine with two tablespoons of salt and a bit of hot water in a pint glass. When the salt is dissolved add cool water to cool. Pour over and cover the radish mix. Weight down the contents with a glass weight or one of your making.

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Place the Mason jar in a shallow dish in case it releases juices as it ferments. It should take 4-10 days to ferment where the room temperature is 60-75 degrees. Below 60 degrees it likely will take longer and above 75 degrees it can easily take a shorter amount of time.  Look for the water to turn murky,juices to be released, and especially for bubbles and it likely will hiss when you remove the lid!

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