Lovely radishes and LOTS of them are coming in right now, BUT I'm the only radish eater in the house. That means I'm having trouble eating up the amounts that arrive in our CSA box --and looking for ways to extend their shelf life.
Often, if a recipe calls for throwing an entire veggie into a jar or pot, I'm interested. So, I searched for whole radish recipes and found a pickled option from Martha Stewart and then a fermented option from Mountain Feed and Supply.
I'm going to try fermenting, as my Oma would be proud, I think, that I'm carrying on some of my German heritage; plus, it'll provide a source of probiotics! Turns out, though, that fermentation gases can make your mason jar explode (!) unless you either: (1) "burp" them by unscrewing the lids every few days, or (2) use a nifty, gas-releasing jar topper.
I'm accident prone, so I'll try the latter. These pickle pipe fermenters look super easy, so I might go with these. This pretty stainless steel topper (in a compostable box) is tempting, too. Have you tried fermenting? If so, how do you go about it?
Image from Mountain Feed and Supply:
https://www.mountainfeed.com/blogs/learn/fermented-whole-radishes
Good!
You may use a slotted spoon to minimize radish cold slaw liquid when serving into bowls.
The recipe is flexible to your choice of ingredients.
Enjoy!
That sounds SO good! I've actually got some salmon thawing ... and will try it!
Yes, there will be liquid. This marinades the radishes for an hour. It's best to toss the radish cold slaw during that process.
Serve with:
Grilled or baked salmon( ot fish of your choice)
Air fried french fries or baked potato or brown rice that is seasoned to your taste.
Season fish with herbs, spray butter and lemon juice. Baked until internal temperature is 145 degrees.
Search the net or use this suggestion for radish cold slaw.
Radish Cold Slaw
Large bunch of fresh finely hand shredded sweet radishes (do not use mature ones)
Rice vinegar to taste. Start with 2 tsp. ( 5% white vinegar is fine)
Organic Agave Five (5 cal sweetner)
or sugar to taste. (Use Agave sparingly to taste)
Mayo to taste. Start with 1 TBS.
Salt and pepper
Mix and taste. (Adjust if needed) the vinegar and sweetener plays a big part with the taste.
Marinade in frig 1 hour
Serve in a pretty white bowl to appreciate the color.
😊
Have you ever tried radish salad?
It can be prepared like cold slaw
but with grated radishes. It's a fun looking salad too. Tastes great and it takes a lot of radishes. The salad does not serve well the next day but eatable.