Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
These Japanese-style, quick pickles are an original way to prepare small spring radishes. Beautifully coloured and refreshing, they are an excellent side dish or snack.
Pickling from scratch is not rocket science: You need a vegetable, and you need vinegar. That said, pickled radishes are especially satisfying. They sate our hunger for instant pickle gratification because they take barely 30 minutes to make.
Pickled radishes are unlikely to replace cornichons as the most popular pickle in France with a sandwich. But they’re great alongside a fatty hunk of French pâté, or slivered and strewn over a steaming bowl of Korean Bibimbap for lunch or dinner.
Kimchi is spicy, hot, sour and, like most fermented vegetables, very healthy. High in fiber, low in calories and fat, packed with vitamin C and carotene, it is a real wonder food and a highly addictive delight.
Radishes are very crisp as a vegetable and they were perfect to pickle. I used a mix color bunch of radishes, but ultimately the color became pink from the skin of the red and purple ones. Here is the simple recipe.
.JPG "Pickled Radishes")
