Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
As familiar to Koreans as beachu (cabbage kimchi), kkagdugi is made with spicy paste and simple cubed radish (i use daikon but Korean radish is the real deal) and scallions for veg.
Fermented radishes have less bite than the unfermented version; instead they are pleasantly sour and a great addition to a winter meal or salad.
Adding beets to spicy radish kimchi, this recipe adds the "earth" element to a "fire" recipe!
My staple recipe for radish cube kimchi made from Korean daikon radishes ("moo"), spring greens, and plenty of powdered chili. Authentic spicing, with fermented shrimp paste and plenty of garlic.
These quick refrigerator-pickled radishes are lovely and delicious.
Think you've done everything you can with radishes? This quick, easy kimchi-inspired pickle will open your eyes. The hardest part is waiting 24 hours before eating. Via NYTimes.com
These Japanese-style, quick pickles are an original way to prepare small spring radishes. Beautifully coloured and refreshing, they are an excellent side dish or snack.
A recipe for ramp and radish leaf pesto, as well as a recipe for tartines with the pesto, ricotta, and sauteed ramps. The perfect spring treat!
The zero waste Radish calls for Pesto made from the peppery greens. Made in a snap, keep on hand for pizza and pasta alike. Plus: A recipe for lemon-walnut pesto
A quick partially cooked pickle that is bright and healthy, with a touch of garlic and sesame seeds.