Years ago, I bought Madhur Jaffrey's World of the East Vegetarian Cooking on the strength of its recipe for kimchee, that incendiary Korean pickle that you either love or hate. Personally, I'm crazy about it but hadn't made it here in France because daikon (white radish) is rarely seen at local markets. PS: I've since heard that you can use the black radish that you find everywhere here.
I reckoned ordinary radishes would do just as well so, last week, I set to with a Chinese cabbage--these occasionally show up around here--and a fat bunch of neon-pink radishes.
2 days ago