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.
The best preserve we ate last year was a condiment I almost skipped over on my plate. This black radish relish is based on that evening and the amazing flavours we were presented. This relish is sweet, tart, soft and brash at the same time.
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.
I have to admit I've never been a radish fan. I did some research on recipes, and asked around the farmers said they make radish relish which I'm sure is good but not what I felt like making. So I deiced I'd make pickles.
These colorful pickled radishes are an example of sokusekizuke or 'instant' Japanese pickles that are ready to eat in as little as an hour, and are stored in the refrigerator. This version uses some not so traditional ingredients.
Do Chua is a sweetly zesty pickled carrot and daikon radish medley served as an accompaniment to many Vietnamese dishes. Julienne the vegetables, soak in a brine of white vinegar, rice wine vinegar, water, sugar and salt, and you're done.