I don't make kimchi now because I find it hard to include it in my daily menu. But with radishes I make an exception.
Here is Dongchimi (Radish Water Kimchi) made from one of my radish favourites, Watermelon Radish.
Thus the red.
It's a 'kimchi' style ferment sweetened with pears.
This ferment probably needs a few more days for the flavours to deepen.
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