Vegan Bites: Kimchi & Daikon

Kimchi Paste

Kimchi is one of the touted fermented foods, originating from Korean culture.

It was a form of preserving harvest over the cold months, with large amounts of salt, garlic, ginger and chili's, but it doubles as an amazing probiotic.

Definitely potent in smell and taste, kimchi is not for the faint of heart!

I used two new recipes for their vegetable content, but I kept to my favourite way of processing: salt brine overnight, drain and mix with pounded paste (sugar, chili's, head of garlic, knob of ginger) before canning.

https://nutritionstripped.com/the-ultimate-kimchi/

https://www.bloglovin.com/blogs/simple-veganista-3875235/kimchi-3572908071

Homegrown Daikon

This year we have a Treasure Garden of sorts.

Meaning if you can sift through the jungle of weeds, you will find some beautiful jewels!

Daikon being one!

For this recipe, we used our own radish, Napa/Chinese cabbage, golden beets (red beets will change the hue of the whole batch) and curly kale. I like the combination of cubed (radish, beets) and leafy (Napa and kale) but all veg can be cut or shredded as desired.
https://mamadrool.blogspot.com/2015/01/vegan-bites-kimchi.html