Although I have been making kim chi picked beets for a couple of years now I was unaware of some of the co-travelers in this space and that practically anything could be spicy pickled with this method. I had gotten beets at the farmer’s market and had extra green peaches, so brined those for about an hour and chopped ginger, grated some daikon radish and green peaches, added hot pepper paste and some remaing kim chi liquor and layered everything into jars.
For some reason today I was not feeling like onion and garlic. We will see how this turns out.
My last kim chi attempt with essentilly collard greens (a red cabbage that did not head up) was not super tasty.
Perhaps I did not salt long enough as the leaves were still pretty tough after a couple weeks in the frig.