|Farmers Market Napa and Home-grown Daikon Greens|
Late in the Fall, I finally got around to a couple of things. One was admitting that the daikon I planted was never going to make roots. Most of the summer planting bolted almost immediately, and the few plants that didn't never managed more than cracked, deformed, and undersized chunks underground. The second thing was realizing that I had a head and a half of napa cabbage yet un-used in the fridge.
There are plenty of recipes online, a suprising number of which make no sense. Some, because they are in Korean, which I do not read. Others, because they are in American, and are fake or wrong.
So I searched some more, and dredged up old emailed advice from a Korean friend of an Irish friend. This boiled down to: sweet rice flour is a good aid to fermentation, and you should use the greens you have.
|Rinsing away the salt|
|And so it begins.|
|The non-photogenic end result.|
And before too long, I had the above. Not tongue-blisteringly hot, and oddly smoky due to the anchos, but tangy and tasty. These greens will not go bad, or be wasted. It's not bad, and that is good. It's probably even good for me. Hope so, because I've got a half gallon of the stuff.