I taught a kimchi workshop this past weekend- rather a 'creative kimchi fermentation experiment workshop'. Piles of beautiful soaking vegetables all over the counter: cherry belle radishes, cauliflower, napa cabbage, bok choy, white scallions, dill, orange carrots, purple top turnips, cucumbers, and spicy peppers.
All were chopped, shredded, grated, or put in whole to the ferment. Delicious!
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