Make your own radish kimchi

With a garden overflowing with radishes, a recipe that makes the most of this crunchy root is a must.

Crunchy, tangy and beautifully pink, this radish kimchi is a tempting salad and main dish add-on to have in your fridge.

Equipment
1L glass jar

Ingredients
500g radishes (any kind), sliced
1 teaspoon salt
½ teaspoon grated ginger
1 teaspoon chilli flakes or fresh chilli paste (to taste)
Small piece of dried seaweed (optional)

Place the sliced radishes in a bowl and sprinkle with salt.
Toss well and let them sit for 30 minutes to draw out liquid. Add the grated ginger, chilli and seaweed (if using), and mix until evenly coated.
Pack the mixture firmly into a clean jar, pressing down so the natural brine rises to cover the vegetables. Cover the surface with a cabbage leaf or similar, and place a weight on top to keep everything submerged. Cover the jar with a lid and ferment at room temperature (18–22°C) for 7–12 days.
Once tangy, aromatic and slightly fizzy, transfer to the fridge. Enjoy as a side, add to salads, or serve alongside rice or eggs for a probiotic boost.

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