Late this summer, I found myself frequenting various Korean restaurants around Baltimore. While I was initially drawn to the late night adventures and ethnic delights, the little side dishes (Bancham) kept me coming back for more. As with most pickled/fermented things, the salty, spicy, vinegar flavors of kimchi stole my heart. I decided to try my hand at homemade vegan kimchi. The result was an apartment that smelled like a foul Korean kitchen and VERY strong kimchi. When mixed with rice/quinoa it’s bearable, but not as readably palatable as I had hoped. Disappointed with my end product, I decided to re-scour the web for alternative recipes using similar ingredients. I came across Food in Jars pickled carrots and daikon radish recipe, and figured I’d give it a go. I modified the recipe slightly by using packed brown sugar rather than white sugar. I figured it would result in a sweeter, richer flavor. While I haven’t opened the jars yet, I can already say that the aroma is 100x better than my late kimchi. ENJOY! and Happy All Hallow’s Eve!