Radishes

[Avacado7]

....I planted more than I thought. Any suggestions on what to do with them??

[juliebove]

Give them away? There's really not much you can do with them besides eating fresh. They don't freeze well and I don't think they would dehydrate well.

[saxmaam]

Eat the greens in your salads. Make kimchi and include both the radishes and the greens.

There's two ideas. I'll share my kimchi recipe if you want it.

Susan

[Avacado7]

Great!! What is kimchi....and yes, I would like the recipe.
Thanks

[RawDrop]

Kimchi is basically korean saurkraut, only spicy and a million times better. I grew up on the stuff! Really good for you too! I always have some in my fridge!

[saxmaam]

OK, this calls for a "Harsch Crock." That's another expensive kitchen item. I love mine, but you can do without.

If you aren't sure you will like the kimchi spicy, you can diminish the dried chile in this recipe.

I suggest reading through the whole recipe before you start. It is a PDF file because of the ingredient tables.

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Modification using glass jars (this will make more sense when you get to the Harsh Crock instructions)

What you will need is two glass jars, one of which can slide into the other without leaving much room on its sides. I suggest a 1 gallon pickle jar, and smaller glass jar that would fit inside. What you'll do is fill the smaller glass jar with clean water and put a lid on it. It's function is to be a weight and a sort of movable lid. After you have packed the veggies into the large jar (fill no more than 75% full, with liquid level at least equal to veggie level), set it in the sink, rinse the outside of the smaller jar, and push it down on the vegetables, pressing any air out. The liquid will rise up the neck of the large jar. You've put it in the sink to catch any overflow. Now dry everything off and put a plastic bag upside down over the whole mess. Use a rubber band to secure it halfway down the side of the jar. The small jar will hold the vegetables beneath the surface of the liquid. The plastic bag will minimize new germs getting into the ferment, while allowing bubbles from the process to escape. (I should post a photo but don't have time this morning ....)

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This may be a lot more than you bargained for. But it's not really all that much trouble, and once you become addicted to kimchi you won't mind at all:rolleyes:

[Avacado7]

Susan
Thankyou so much.
Will have to study this when I have more time.
Isn't fermented food supposed to be excellant for improving the flora of the intestinal tract??
Have you...or can you try it with different veggies???