Yes
I’m not a big fan of pickled cutting boards or pickled linen, but to each their own i guess.
I don’t like pickled wooden boards.
Why not? The brine softens the wood nicely, making it a chewy treat that is all fiber 🤣
I put radishes in my paocai all the time.
I know you seem to be having a bit of a radish moment
But lemme tell you, you can pretty much pickle anything edible that’s not been particularly processed
If you’re just living a monopickle life with gherkins, you need to step out into the universe outside your door
Any given person’s sandwich game is directly proportional to the selection of tang they have available to them
My favorite pickled thing is red onions. Hoo boy.
Pickled red onions are basically a cheat code
Shove some cumin, sumac, chives, salt, pepper and lemon juice on some and an hour later you’re dealing with 24 carat amazingness
allergic to sumac.
legit almost killed me once.
I’ve never thought to use sumac on em… You might’ve just changed my life.
I got the inspiration from a visit to Turkey many years ago, give it a go, it’s a game changer
Radishes are highly underrated.
Even just to slice up and snack on.
I would love to do the super spicy small ones. I fell in love with pickled radish in Korea. It’s a side dish for every meal. For maekju (chicken and beer), it is THE side dish. They do the big ol daikons tho.
Expected this, not disappointed
Did you know, @[email protected], sources to someone’s effort, work, and art, including the image you shared, should be referenced?:
- How to Pickle Radishes [2024-04-07]I am sorry, but you, of course, may marinate almost anything, and I have no idea how one may not consider it.
Please consider travelling for more pages of the book of the ineffably magnificent infinite world out there…Fermented pickled radish is glorious. Just a salt brine, and time. I put a tight lid and shake daily until they are done, a weight or airlock works too.
ETA
More specifically, in case you want to try it. About 4% salt brine, loosen the lid most of the time, tighten to shake it. They will get sour. When they taste the way you want them to, refrigerate them. I always store them in the refrigerator after making them, because of the loosey-goosey process I use but start with clean jar (dishwasher or boil it) and don’t reach in until you are pretty sure they are done, have never lost a batch to mold. I think it’s like tepache, radishes must have a good strong bacteria/yeast balance so they take over quick enough. Good with fennel seeds or dill or mustard seeds.
Give turnips a shot! Make sure to add a beet so they get that almost neon purple color (ok, really “argon purple”) like you find in middle eastern restaurants.
