Kim chi sunrise

The ingredients for the first Kim chi of 2017 were a bit overly refrigerated, with the Napa cabbage being a bit clear upon cutting and the replacement regular radishes practically frozen solid, which I thought would make them juicier than the typical daikon radish, not available in my exurb.

There was a dearth of liquid, not fully covering the cabbage so the remaining juice from kim chi picked beets was used in the emergency, contributing some extra color. I’m sure everything will be very tasty in a couple of weeks.

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