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If you have daikons ready soon, we like to make ‘cold water kimchi soup’ a.k.a. Dongchimi in the winter season. It’s very refreshing and delicious. You literally just put it outside to ferment i...

Brisket @Brisket 1791011013

We're south of the equator so heading into spring. I've let these daikon get too big to eat I think 🤣

Once they're done setting seed I'll harvest & I might have a go at the dongchimi. I've never heard of it 🙏

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A pick of the root bulging from under the mulch https://file.nostrmedia.com/p/96c87765d900b169f5fdd8bc19bf97bd8c6d163ff416a89d45cbb7cac48c9433/648f4f390b8b4d08b954721d471740d79ced32ad4921e2c9258a7ee6efd1d08d.jpeg

Spring time is good time to have the dongchimi. If I remember correctly, it’s just water, salt, sugar, garlic, fruit, green onions, green pepper, and radish. I might be missing a couple things. One day I will post my mom’s kimchi recipes to nostr:nprofile1qqsrrxknu7gxxnd7smc5mwwzn9djdm3uvg5tu4...