Barbie Kimchi

 Spicy, Crunchy PINK Radish Kimchi, served in a cream of chicken soup with tofu

 Barbie Kimchi

1-2 bags Radishes, washed, trimmed and sliced
The Scallion Whites from 1 bunch, shredded
The Pink Stalks Of Rainbow Chard, sliced in 1 inch pieces

4 White green banana or Anaheim peppers, washed, de-seeded and cut up
2 T Rice flour
2 T sugar
1/3 cup Fish Sauce

1 Red Onion

1 inch chunk Ginger
1 t Salt
4 cloves Garlic

1 cup water 

1 T Beet Powder

Put the radishes in a bowl and sprinkle with salt

Let sit 1-2 hours, Do not drain or rinse

Put the Peppers, onion, garlic, ginger, in a blender and puree

Boil the water and rice flour until thickened, add the fish sauce and beet powder.

Let cool, then add the onion, scallions and stalks, then add to the radishes and let sit on the counter 24 hours to ferment then refrigerate