Pickled radishes are unlikely to replace cornichons as the most popular pickle in France with a sandwich. But they’re great alongside a fatty hunk of French pâté, or slivered and strewn over a steaming bowl of Korean Bibimbap for lunch or dinner.
Kimchi is spicy, hot, sour and, like most fermented vegetables, very healthy. High in fiber, low in calories and fat, packed with vitamin C and carotene, it is a real wonder food and a highly addictive delight.
Radishes are very crisp as a vegetable and they were perfect to pickle. I used a mix color bunch of radishes, but ultimately the color became pink from the skin of the red and purple ones. Here is the simple recipe.