Having tried sauerkraut, traditional Napa cabbage kimchi, the fresher cucumber kimchi, and unfermented Korean lettuce kimchi (sangchu-geotjeori) we should now be able to give the same treatment to practically any vegetable.
White Korean Pear Kimchi
A delicate soup-like kimchi made with white radish, pear and chive gently fermented in pear juice. It’s only mildly spiced with fresh green chillies. Red chilli can be used sparingly to create a “pink” kimchi.
Here’s a few more:
Beetroot tops with dill seeds
Chard stalks with sweet white miso
Sesame leaves with fresh green peppercorns
Bengali mustard greens with roasted fenugreek and coriander
Pony-tail radish with Sechuan flowers
Carrot & parsnip with horseradish
Fennel bulb with pickled walnuts
Green chilli with Avocado leaves
Celeriac with black onion seeds
Red cabbage with black pepper & caraway
Green mango with krachai ginger, lemongrass & black cumin