Back in the summer, when our intern turned dear friend Rose visited the farm, we made beet root kimchi. And now that we seem to be on a kimchi kick, dreaming of warm days and fresh produce we thought we'd share that recipe with you. It comes from the Down Under, in Australia, except that Rose likes her kimchi very hot and spicy so we ramped up the seasoning in the Red Sunflower Farm version of Beet Root Kimchi.
The folks at Milkwood give step-by-step instructions on the process. The taste and rich color are undeniably beetroot.