Spontaneous Thursday night kimchi! My demonic radish children will be fermenting happily for the next 24 hours. They look kind of scary, huh...?
Luckily making them is not so scary. Cube a daikon radish, mix with salt and sugar and drain the juices. Mix up a paste of rice, ginger, garlic, gochugaru hot pepper flakes, fish sauce, and grated pear. I also irreverently threw in some dried shrimp! Mix the radish with two cut up stalks of green onion, some more gochugaru, then mix with the paste and seal in jars.
And now we'll just have to wait and see...!