This is a non-spicy kimchi without garlic, onion or red chili peppers, perfect for those who don't like spicy foods, the elderly and young children. Full of probiotics, it supports your digestive system, immune system and overall health.
I started making this type of kimchi when I developed Long Covid symptoms in 2022. Eating foods with pungent spices and vegetables created numbness and sometimes closure of my throat, and I missed eating kimchi. Then I remembered there are a variety of ways to make kimchi. I hope you will try this recipe and enjoy it as much as I do.
Radish Mul Kimchi
Description
Good for vata, pitta and kapha.
Ingredients
Brine
Radish and aromatics
Instructions
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Prepare the brine: dissolve 2 Tbsp salt in 1 cup very hot water. Add 1/2 cup ice cubes and stir until the water is at room temperature. Remove any unmelted ice, then add room temperature water to make 3 3/4 cups. Add the water kefir for a total of 4 cups of brine.
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Wash and dice the radish into 1 inch cubes. Set aside.
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Place the ginger slices and leek in the bottom of a quart jar.
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Pack the radishes on top and cover with brine, leaving about 1 inch of headspace. If necessary, weigh the radishes down to keep them submerged.
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Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
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Ferment at room temperature (60-70 F preferred) until you like the flavor and texture, about 2-3 days. If using a tight lid, burp daily to release excess pressure.
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When finished fermenting, put a tight lid on the jar and refrigerate. It keeps up to 3 months in the refrigerator as long as the radishes stay submerged in brine.
Note
- To enjoy it spicy, add whole jalapeño or red peppers. Spicy herbs and spices are good for kapha dosha, ok for vata, and best avoided or enjoyed in very small amounts for pitta. You may add other spices and seeds as well.
- Recipe inspired by and modified from Cultures for Health's lacto-fermented radishes.
