I bought a Korean radish today, it's big! I thought it was a daikon radish, but they are actually different. I guess this one is sweeter? I will cut into it in a little bit, I am going to ferment this one as well. Then I will have 3 kinds of fermenting vegetables in the fridge. I should take pictures but it's pretty cramped with not so nice light. Excuses, excuses. There are at least 2 more vegetables I want to try and I haven't even received the book about kimchi that I bought!
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