I assume you want to plant the radishes in late summer or early fall for a cover crop. In your zone the radishes might not winter kill fully and you may wind up with a green crop in spring.....so be warned. I planted my radishes in late August and also about Sept. 10th. Both are doing great. I would say that they need some warm weather to reach best growth. Some of mine are thicker than I wanted, so be warned there and try to get them about 6 inches apart. After seeding you should stir the soil some and roll the ground and unless you get a timely rain, you may need to water it so that you get a fall crop and not a spring germination like someone from Georgia did. I assume you have a crank seeder like the old Cyclone model. Mixing sand with the seed likely is a good idea to thin the radishes out.

Yes, Miyashige has about the same time interval as a standard turnip. Especially with fall planting consider 60 days as a minimum. I grow Summer Cross planted the last week in August, but you have a considerably shorter season. I would plant as soon as it is cool enough for them to germinate.

Hi Jim, I haven't been on either forum much lately. DH is on the injured list and it's been nothing but doctor appointments and hospitals. (He wants a "do-over" for the new year, LOL.) I don't know if you saw the '05 thread on Kimchi but Earl pasted in a large group of recipes he'd gathered. Since that thread's now dropped off, I'll paste those in here for anyone who might be interested: Posted by Earl SW Ohio 5-6 (My Page) on Thu, Nov 17, 05 at 21:41 I love Kimchi, and here's a few of the recipes I've collected. :-) Cabbage Kimchi 2 whole Chinese cabbages, 1 Chinese radish (daicon), 7 green onions, 2 oz of Minari* (drop worth), 10 cloves of garlic, 1 oz of ginger, ݽ cup of shrimp sauce* (Sae wu jut) or fish sauce (Kanari jut) , ݽ cup of ground red pepper, 1 cup of large crystallized salt (sea salt or rock salt), 1 Tbs of regular salt, 1 tsp of sugar, 1 red chilly pepper, roasted sesame seeds, 1 cup of water *Minari is drop worth, or Japanese parsley, but if you cannot get it, use other kind of parsley. (Be creative!) *Sae wu jut is shrimp sauce, but you can use other fish sauce. Directions: From the base of cabbage make deep cross mark with knife, and use hand to separate into 4 pieces. In about 140 oz (4 liter) of water, pour three cups of big crystallized salt and mix well. Put cabbages in that water and leave them for about 3 to 4 hours. Take them out, wash them with water and drain water. Meanwhile, in a big container, mix ground red pepper with 1 cup of water. Put shredded radish, and mix well until radish become reddish. Cut minari and green onion into 2 inch length pieces. Chop garlic, chilly pepper and ginger well. Put minari, green onion, garlic, ginger, chilly pepper and roasted sesame seeds into the mixture and mix well. Add shrimp sauce (Sae wu jut) or fish sauce(kanari jut), 1 Tbs of salt, and 1 tsp of sugar. Put the mixture from 2. in between every cabbage leaves. DonҒt miss any leaf without putting the mixture. Use the outer leaf to warp the ܼ cabbage to keep inner mixture. Fill another container with all the seasoned cabbage. Press cabbage well into the container, and cover it with a lid. Leave it room temperature for about 5 hours (when it is about 70 F (20 C))to 24 hours (When it is about 50 F (10C)). You can store Kimchi for up to 5 months in a refrigerator. If your Kimchi is too fermented, use them for other Kimchi dishes.\ Fresh Cucumber Kim Chee (By Carole Peck, Good News Cafe, Woodbury, Conn.) 3 pounds pickling cucumbers, well scrubbed 2 tablespoons coarse salt 2 cups peeled and julienne daikon radish 6 green onions, thinly sliced 2 tablespoons peeled and minced or grated ginger 1-1/2 tablespoons or more of ground red Korean chilies 3 large cloves garlic, peeled and smashed 1/4 cup sesame oil 1-1/2 tablespoons toasted sesame seeds Trim ends off cucumbers, quarter and cut into 3-inch lengths. Mix with half the salt in a bowl; set aside 3 hours. Drain cucumber and gently squeeze out excess liquid. Toss together remaining salt and daikon, green onions, ginger, ground chiles, garlic; mix with cucumber. Avoid touching eyes or sensitive skin because chiles are very hot. You may want to wear disposable rubber gloves. Just before serving, toss in sesame oil and seeds. May be stored in refrigerator up to 1 week; mixture gets spicier daily. Makes 16 small servings. Approximate nutritional analysis per serving: 50 calories, 4 grams fat, no cholesterol, 540 milligrams sodium.* Cabbage Kim Chee (From the New York Times) 1 head won bok (Napa cabbage), about 2 pounds 5 tablespoons coarse salt 1 cup peeled and julienned daikon radish 1/2 cup minced green onion tops 4 tablespoons fish sauce 2 tablespoons peeled and minced garlic2 tablespoons sugar 1 tablespoon peeled and minced or grated ginger 1 tablespoon or more of ground red Korean chiles 3 tablespoons salted shrimp (sold in jars at Asian stores) Place cabbage in a colander and sprinkle salt over and between the layers of leaves; set aside 2 to 3 hours. Then rinse well, especially between layers of leaves; shake dry. Combine radish, green onions, fish sauce, garlic, sugar, ginger and ground chiles. Add shrimp. Use fingers to pack whole cabbage, inside and out, with the mixture. Or cut cabbage and toss with mixture. Serve immediately or refrigerate up to a week; mixture gets spicier daily. Makes 16 small servings. Cucumber KIMCHI (Oi Sobaegi Kimchi) Traditional nappa cabbage. You'll like the crunch and the flavor - slightly sweet and spicy. Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 1 day standing Buchu, or wild leeks, can be found in Korean markets. 1/2 gallon plus 1/3 cup water 3/4 cup plus 1 tablespoon salt 20 Asian pickling cucumbers 1 head garlic, cloves separated and peeled 1 onion, cut into 1/2-inch dice 1 bunch green onions, sliced into 1/2-inch lengths 1 bunch Korean buchu, cut into 1/2-inch pieces 1/2 cup Korean ground chile 1 teaspoon sugar plus 1 teaspoon, optional Procedures: * Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse. Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers. * Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.) * Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars. Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers. * Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening. 3 quarts. Each 1/4 cup: 10 calories; 0 sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.45 gram fiber. How to make Cucumber (Oi) Kimchee? (January 27, 2002) Hi. I'd like to try making Kimchee for the first time. Oi Kimchee seems like an easy good start. Could you post a recipe? Thanks. - (anonymous) -------------------------------------------------------------------------------- Sophie Kim responded: The dish that you are wanting to make, cucumber kimchi, is a wonderful blend of taste and aroma. As long as you find yourself some hard cucumbers and great ground red pepper, you'll be able to make a tasty dish, no matter how much of a beginner you are (Korean ground red pepper works the best for this recipe). Basic Ingredients: Cucumbers - 1 kg (appx 7~8) Salt - 3~4 Tbs Ground red pepper - 2 Tbs Finely ground garlic and garlic - 1 tsp White radish (chopped into small, thin strands) - 100g Leeks (chopped into small, thin strands) - 50g Anchovy sauce (made for the use of making kimchi) - 30g Pinch of salt, for later Sugar 1 tsp Preparations: 1. Pick out fresh, hard cucumbers. Cut them into pieces 4.5 cm long, then cut those pieces into four, even parts. (Once you're done cutting, take the knife and without going all the way through the cucumber pieces, only about 3/4 of the way through, make a cross-like incision to the cucumbers- from one side to another.) 2. Sprinkle salt over the cucumber pieces evenly and leave it for about 30 minutes. Drain the mixture of salted cucumbers of all water and moisture. 3. Take the shredded radish along with the garlic and ginger, and the shredded leeks, ground red pepper, sugar, and anchovy sauce and mix it together. Leave it for about 10 minutes. Then take this mixture and stuff it into the cross-incisions made earlier on the cucumbers. Otherwise just take the mixture and mix it well with the cucumbers if you don't want to stuff. 4. Place it in a jar or tupperware. As time goes by the taste of the kimchi will change, which is normal. Some people enjoy fresh, just made kimchi, while others enjoy it when it has fermented for a while. Enjoy! Cucumber Kim Chee 4 pounds Japanese cucumber 2 tablespoons salt 1 teaspoon fish sauce 1 teaspoon juice from salted baby shrimp (see note) 1 teaspoon minced garlic 1/2 teaspoon minced ginger 2 tablespoons sugar 1 tablespoon chili pepper powder or ground fresh chili pepper Quarter cucumber lengthwise and cut into 1-1/2 inch lengths. Mix with salt and let sit 30 minutes. Rinse and drain. Combine with remaining ingredients, mixing by hand (use plastic gloves). May be served immediately. Note: Salted baby shrimp is sold in bottles at Korean markets such as Palama Supermarket. To extract juice, squeeze a handful of shrimp. Approximate nutrient analysis per 1/2 cup serving: 20 calories, no fat or cholesterol, at least 775 mg sodium, 4 g carbohydrate, 1 g protein.* Recipe for Kimchee You can not talk about Korean food without Kimchee. Would you like to try to make Kimchee? Pictures on this page are taken from 8mm video which is filmed when Ms. Kim mee son and Ms.Ha jung ok told me how to cook Korean food. *Ingredients* 1 Chinese cabbage, 1 Japanese radish 1 garlic, 4 slices ginger,4-5 springs spring onion 1 pack oyster, 4-5 tbsp Salted krill (small shrimp) 4-5 cup Red pepper, 600g Natural salt, a little sugar, chemical seasoning 1. Preparation of Chinese cabbage Cut a Chinese cabbage into 4 lengthwise. Soak the cabbage for one night in thick salt water. On the next day take the cabbage out of the salt water, and rinse the cabbage and drain well. 2.Making spicy sauce (1)Japanese radish Cut a Japanese radish into fine pieces without peeling. Put it into a basket and drain well. (2)Spring onion Cut the white part of spring onion into 2 lengthwise, and cut it in 2-3cm. (3)Garlic, Ginger Crush all pieces of garlic, and grate gingers (4)Oyster Oyster is optional. Rinse oysters in the salt water, drain, and cut into 4. (5)Mix the sauce Put the radish in a big bowl and add 4-5 cups red pepper until the radish becomes red. (Put a rubber gloves on your hands.) And add 3-4 tbsps of salted krill, garlic, ginger, spring onion gradually, and stir well. Add a little chemical seasoning, sugar, 2 tbsps of salt, and stir. At this time the radish becomes soft. Add oysters last, and stir softly. 4.Preserving the Chinese cabbage in the spicy sauce. (1)Putting the sauce between leaves. Put the sauce between each leaf of the cabbage. Put a little more sauce into the part of leaf's root because it is hard. Cover the cabbage with 2 leaves of outside. Puts it in the container which can be sealed up. It is good time to eat 1-2 weeks later in Winter, 3-4 days later in Summer. You can buy the Korean red pepper and the salted krill at a Korean food shop at Ueno in Tokyo, at Ikuno in Osaka or near your house or import food shop of a department store. You can also order it directory to Homepage of Korean food company. Salted fish can be used instead of the salted krill. You can also buy the bottle of salted fish sauce, and it is covenient to keep in the refrigerator. Traditional Nappa Cabbage Kimchi Active Work Time: 1 hour 30 minutes * Total Preparation Time: 4 hours 30 minutes plus 2 to 3 days standing 1 cup plus 1 tablespoon salt 1/2 gallon water 2 heads nappa cabbage, cut in quarters or 2-inch wedges, depending on size of cabbage 1 head garlic, cloves separated and peeled 2 (1-inch) pieces ginger root 1/4 cup fish sauce or Korean salted shrimp, optional 1 daikon, peeled and grated 1 bunch green onions, cut into 1-inch lengths 1 bunch mustard greens, chopped into 1-inch pieces 1/2 cup Korean ground chile 1 teaspoon sugar, optional Sesame oil, optional Sesame seeds, optional * Dissolve 1 cup salt in water. Soak cabbage in salt water 3 to 4 hours. * Combine garlic, ginger and fish sauce or shrimp in food processor or blender until finely minced. * In large bowl, combine daikon, green onions, mustard greens, garlic mixture, chile, 1 tablespoon salt and sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.) * Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff daikon mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure daikon mixture adequately fills leaves. When entire cabbage is stuffed, take another big leaf and wrap tightly around rest of cabbage. Divide cabbage among 4 (1-quart) jars, pressing down firmly to remove any air bubbles. * Let sit 2 to 3 days before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with little bit of sesame oil and sesame seeds. Refrigerate after opening. 4 quarts. Each 1/4 cup: 8 calories; 455 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.38 gram fiber. TURNIP KIM CHEE Submitted by Residential Services Division of the Hawaiian Electric Company Ingredients: 5 lb turnips 4 quarts oil 1 cup rock salt 1/4 cup sugar 2 tablespoons minced garlic 1 1/2 teaspoons paprika 1 1/2 tablespoons minced ginger root 1 1/2 teaspoons ground red pepper 1/2 teaspoon monosodium glutamate 1 tablespoon sugar Procedure Pare and cut turnips crosswise into thirds, then lengthwise into quarters. Combine water, rock salt and 1/4 cup sugar in a large bowl. Put turnips into water and place a weighted plate on top to keep them submerged. Soak for 6 hours. Rinse turnips 5 times in cold water. Drain and put into jars. Combine remaining ingredients and pour over turnips. Let stand at room temperature for 2 days, then refrigerate. Makes 2 quarts. Daikon Kimchi (Kkakdugi) Active Work and Total Preparation Time: 1 hour 30 minutes plus 3 to 4 days standing 1 head garlic, cloves separated and peeled 2 (1-inch) pieces ginger root 2 tablespoons Korean ground chile 2 tablespoons salt 2 large daikons, peeled and cut into 1-inch cubes 1 bunch mustard greens, chopped into 1-inch pieces 2 tablespoons sugar * Combine garlic, ginger, chile and salt in food processor or blender until finely minced. * In large bowl, combine garlic mix with daikons, making sure to rub seasoning into daikons. (If mixing with your hands, wear rubber gloves to avoid chile burn.) * Place 4 (1-quart) jars on work surface. Fill first jar about 1/4 full with seasoned daikons, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar. Add more seasoned daikons to jar until 1/2 full, top with mustard greens and sugar again. Repeat 2 more times until first jar is filled. Fill remaining jars following same steps. * Place jars in cool place and do not move until kimchi has fully fermented (about 3 to 4 days) before serving. You will know it is ready when water rises from daikon. Refrigerate after opening. 4 quarts. Each 1/4 cup: 5 calories; 225 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.12 gram fiber. Cucumber Kimchi (Oi Sobaegi Kimchi) Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 1 day standing 1/2 gallon plus 1/3 cup water 3/4 cup plus 1 tablespoon salt 20 Asian pickling cucumbers 1 head garlic, cloves separated and peeled 1 onion, cut into 1/2-inch dice 1 bunch green onions, sliced into 1/2-inch lengths 1 bunch Korean buchu, cut into 1/2-inch pieces 1/2 cup Korean ground chile 1 teaspoon sugar plus 1 teaspoon, optional * Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. (Be careful not to soak too long.) Remove cucumbers and rinse. Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Repeat with remaining cucumbers. * Place garlic in a food processor or blender and mince. Combine onion, green onions, buchu, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in large bowl. (If mixing with your hands, be sure to wear rubber gloves to avoid chile burn.) * Set 3 (1-quart) jars on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars. Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved. Pour sugar water over cucumbers. * Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening. 3 quarts. Each 1/4 cup: 10 calories; 0 sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.45 gram fiber. "Bachelor" Kimchi (Chonggak Kimchi) Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 2 to 3 days standing 3 bunches Korean ponytail radishes 1 cup plus 1 tablespoon salt 1 head garlic, cloves separated and peeled 2 (1-inch) pieces ginger root, peeled 1 bunch green onions, sliced into 1-inch lengths 1/2 cup Korean ground chile 1 tablespoon salted shrimp * Peel radishes, taking care to leave green stalks attached. Wash radishes thoroughly. Drain in colander. Place on baking sheet and sprinkle with 1 cup salt. Mix and let sit 30 minutes. * Place garlic and ginger in food processor or blender and mince. Combine garlic mixture with green onions, chile, salted shrimp and 1 tablespoon salt. (If mixing with your hands, be sure to wear gloves to avoid chili burn.) * Rinse salt from radishes. Drain in colander. Rub seasoning mix onto radishes. Set 2 (1-quart) jars on work surface. Divide radishes among jars. Let sit 2 to 3 days before serving. Refrigerate after opening. 2 quarts. Each 1/4 cup: 20 calories; 1,253 mg sodium; 8 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.80 gram fiber. * * * Cook's Tip Buchu, top, or wild leeks, and ponytail radishes, below, are commonly used kimchi ingredients. They can be found at most Korean stores. Now that ought to be enough Kimchi for anyone! Carol

I planted tillage radishes (Groundhog) last August in a new in-ground bed I first tilled up last spring. I first planted buckwheat early June, cut the buckwheat in mid July and seeded the tillage radishes in mid August. They grow fast and do drill deep if the ground is tilled prior to planting. If you just scratch the seed into untilled soil I think they will grow but the majority of the radish will be above the soil and not drilling down. I had some that were about 18" long with 4-6" or so above ground. After the winter there wasn't much left except for some stalks and empty radish carcasses and lots of little 3" diameter holes in the ground. Not sure what they would do in the spring but like any radish they would probably bolt in hot weather and then you would have them reseeding. They do stink up the place during a warm spell in the winter when they rot. The radishes are also very tasty if picked when they are 8-10" long but get woody fast.