Radish and Root Kimchi
1 or 2 Daikon radishes
1 small burdock root
1 to 2 turnips
a few Jerusalem artichokes
a few small red radishes
1 small fresh horseradish root (or a tablespoon of prepared horseradish without preservative)
3 TBSP ginger root, fresh grated
3 to 4 cloves garlic
1 to 2 onions and or leeks, scallions or shallots
3 to 4 hot chili peppers
Mix a brine of about 4 cups of water and 3 TBSP salt.
Slice up the vegetables.
Prepare the spices and add to vegetables.
Pack the mixture tightly into a jar or crock.
Pour brine over vegetables to cover.
Weigh the vegetables down with plate and a smaller jar.
Cover the jar or crock with a clean cloth to keep out dust and flies.
Ferment in your kitchen or other warm place.
Taste the kimchi every day. When it tastes ripe, move to the refrigerator and enjoy!
(A little bit of probiotic food every day will improve your gut health.)