Making daikon kimchi is an excellent way to spread out a harvest. My daikon (white radish, mooli) crop did very well, but after a few weeks of picking, the final half dozen plants needed to be pulled to make way for the next planting. So with the fridge already loaded with daikon roots, I decided to try a fermentation.
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Wom Bok, chinese cabbage, napa cabbage; whatever you call it, it’s a great vegetable to grow. It’s super quick and trouble free if you can keep the caterpillars off it. And on top of providing delicious greens for stir fries, soups or steaming, you can keep it and transform the flavour by making kimchi. Autumn is a good time to sow wom bok here in the subtropics. The plants reach picking size very quickly. I don’t leave them too long, as they will flower in the warm weather before they…
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