Tonight's adventure. I'm going to try to make Daikon radish Kimchi.

[Denninmi]

It doesn't sound very hard. I'll believe it when I see it, though -- I'm afraid I'll end up with a foetid mess that smells like a sewer or bubbles over. But, I've made sauerkraut before, and it's basically the same principle.

[Blues Heron]

1. That sounds tasty

Just made some daikon pickles here last week. They came out great. Did basic fridge pickles with carrots, daikon, rice vinegar, soy sauce and mirin. They are quite, er, pungent in smell however... Ok lets be honest - they're super stinky! but good tasting.

So is the kimchi process basically layering cabbage and daikon with salt and let ferment? Keep us posted on the progress!