This easy to make radish kimchi is a colorful, spicy variation of the more common cabbage kimchi. Traditional kimchi usually includes a type of radishdaikonamong its ingredients. Here we've reversed the proportions of radish to cabbage to showcase the radish crunch and taste. Using red-skinned cherry radishes or french breakfast radishes gives this recipe its cheerful color. You could also use watermelon radishes for their bright pink interiors. No matter which vegetables kimchi is made with, it is loaded with naturally good-for-you probiotics. Delicious served alongside korean or other asian-style dishes, it is also good mixed into rice and other cooked grains. Radish kimchi is a lacto-fermented food that will get stronger in flavor as it ages. Although it will keep in the refrigerator for many months, it is best eaten within 3 months. Stored longer than that it starts to lose some of its crunch and may get too pungent.
