Beet Radish Kimchi

Prep Time 6 30

Fermentation Time 14

Course Fermented vegetable

Makes 1 quart/liter

Cut off greens from radish and peel outer layer off with a peeler. Use greens for another purpose.
Cut radish into 1 inch cubes.
Clean and (optionally) peel the beets. Cut into small cubes (1/4") or slices. (Beets are denser and take longer to ferment than radish).
Make brine: Dissolve 3 Tablespoons salt into 1 quart/liter of water in a half-gallon (or larger) container.
Add radish and beet cubes to brine and soak for up to 6 hours.
Drain the veggies through a colander.

Roughly chop the garlic and ginger. Add to bowl of a food processor bowl. If you don’t have a food processor, dice the ginger and garlic so it's almost a paste, and add to a mixing bowl.
Slice leeks or scallions into 1/2" pieces and add to mix.
Add pepper powder, tamari and fish sauce to mixing bowl. Vegan variation: omit fish sauce.
Stir and mash contents (or pulse with food processor) together until a paste forms.
Wearing a latex or plastic glove to protect yourself from the heat of the pepper, mix the paste thoroughly with your hand into the drained radish cubes.
Add the beets. You can mix everything directly in the fermenting container, or in a separate large mixing bowl. Mix until the vegetables are coated nicely with the paste.

Cover with a plastic lid or plate and weigh down so that the contents stay under the brine. Or if you are using an airlock container, seal the lid tightly.
Some brine will continue to form once the veggies are pressed down.
Cover with a cloth and rubber band to keep flies out. (If using airlock skip this step).
Place in a cool spot (out of direct light) for 14 days. Note: Your house will smell like kimchi.
Move to refrigerator, where the taste will develop slowly. Will keep for up to 3 months.