Do you have a plan for your vegetables that you just harvest them this fall? You can make something like pickled radishes. Whether you pickle your radishes so that they’re loaded with probiotics, or give them a gentler taste with an overnight refrigerated pickle recipe, you’ll enjoy the preserved transformation. Use another vegetable or fruit to make another kind of pickle radishes!
Pickled Watermelon Radishes
Pickled watermelon radishes develop dramatically during fermentation, releasing a strong and pungent smell. But they are delicious and full of probiotic health benefits. They can be fermented in jars with vinegar, water, salt, and sugar. Once fermented, the pickled slices taste delicious in banh mi sandwiches and whole grain bowls.
Kimchi is a staple in Korean cuisine typically made of salted and fermented napa cabbage, daikon, and seasonings like chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). No matter which vegetables kimchi is made with, it’s loaded with probiotics—live microorganisms that provide health benefits for your digestive system. Serve radish kimchi with other Korean or other Asian-style dishes, or mix it into a bowl of rice or other cooked grains.
Korean Quick Pickles
This Korean quick pickles recipe is ready in about 20 minutes, and the sweet and salty flavor makes it a perfect side dish. In fact, it’s almost more of a salad than a pickle. This recipe can be whipped up with just four ingredients and pairs well with Korean meals and sandwiches like Korean street toast, barbecued beef (bulgogi), or egg toast.
Vietnamese Carrot and Radish Pickles
This Vietnamese carrot and radish pickles recipe balances flavors like the salty brine of pickles and the slightly sweet balance of sugar. The combination of white and orange colors from the carrots and radishes provides a visually attractive appetizer. The two different root vegetables go well with Vietnamese spring rolls, rice, and noodles.
Radishes are often fermented in kimchi as one of the vegetables that serve peripheral roles to the main ingredient, cabbage. However, fermented radishes are tasty enough to deserve their own recipe. Plus, Lacto-fermented foods like these Lacto-fermented radishes are rich in probiotics. Laco-fermentation is a process that lends itself to traditional dill pickles, kimchi, and sauerkraut. It simply uses salt, vegetables, and water without any canning or fancy equipment.
The technique used to make these quick smashed pickles is to break up Kirby cucumbers by pounding on them so cracks and fissures open to allow the brine to do its job quickly and thoroughly—often in as few as two hours.
Pickled radishes are delicious on tacos, burgers, and salads. Fermented radishes can also be used in cold summer soups or as veggie crackers (with some added flavor like cheese or butter). Keep the pickled radishes correctly so it will last long.