Fermented foods exist in cultures around the world. Among other benefits, fermentation helps take fresh food and add flavor while extending its life—think of pickles, yogurt, pepperoni, and tasty beverages like beer and wine. I especially think fermented flavors give winter meals some welcome zing.

Keep in mind that iodized salt and chlorinated water can both inhibit fermentation. Alternatives include sea salt or kosher salt. If you have municipal tap water, it can often be de-chlorinated by filtering or by leaving a jar of it uncovered overnight.

I like fermented turnips just fine, but they may lack a little something for the average consumer. A more flavorful version is radish and root kimchi. You can also experiment—I really like to add a seaweed to my kimchi, such as wakame.

I have learned a lot from “Wild Fermentation” by Sandor Katz, which has inspired my own versions of recipes like this one. You can learn more about fermentation at his website, www.wildfermentation.com.

Radish and Root Kimchi

For the brine
4 cups water
3 Tbsp. salt (sea salt is best, kosher works just fine)

For the vegetables
Turnips
Carrots
Watermelon radish
Scallions
Napa cabbage
Daikon radish
Kohlrabi

Use clean, fresh vegetables Slice thinly leaving the skin on, except for the kohlrabi, which needs to be peeled. The amount you use of each vegetable is completely up to your preference.

Soak the vegetables in the brine for a few hours. Drain, reserve brine and test vegetables for saltiness. If too salty, add a bit more water to brine; if not salty enough, add a little more salt.

For the spice mixture
3-4 garlic cloves or more
3-4 hot peppers or more depending on desired spice (make sure they are not preserved chemically)
3 Tbsp. or more of freshly grated ginger root

Mash into a paste and stir into the reserved brine, then pour the vegetable mixture into the brine.

At this point it is best to weigh down the vegetables to make sure they are constantly submerged in the brine. I use a wide-mouth container to allow for this. Some use a plastic bag full of water. Or, if you are going to be able to check the kimchi daily, you may opt to not use a weight. I check mine daily and in the process press down the vegetables that have risen to the top.

Ferment in a warm space covered for a week. When the ferment tastes ripe, move to a refrigerator where it will ferment more slowly. Or, you can opt to ferment in a cooler space over a longer period of time, such as a cool mudroom. Just be sure to add more salt.

Garen Heller has been raising garlic, greens and many other vegetables on the Seacoast for more than 15 years, selling Garen’s Greens through CSAs, farm stands, farmers’ markets, and fine restaurants. He’s at This e-mail address is being protected from spambots. You need JavaScript enabled to view it and at the Seacoast Eat Local Winter Farmers’ Market in Rollinsford on Saturday, March. 26.