This year I am please to have no fewer than nine types of radishes planted: Daikon, cherry belle, French breakfast, black Spanish, He
lios, plum purple, munchner bier, Misato rose and German giant.
I also added Rat's tail, Chinese red meat and green Luobo radishes.
I like that the radishes are so quick to be ready to pull. And the spicyness goes away when they are salted and fermented.
Usually I quarter and brine the radishes, but this time I grated them with some turnip and carrot--you can see they grat
ed up into a very lovely pickle.
I made three kinds--one plain old "Ed-Chi" (instead of Kim-Chi), named for Ed Sherwood who loves plain, salted and grated radish pickles, one with caraway seeds and one with garlic and ginger.
I just love how incredibly colorful they are when you pull them up out of the ground--they look like bright splashes of paint or rubies and jewels--buried treasure.