Pickled radishes are not only a popular ingredient in Asian cuisine. If you pickle radishes yourself using one of the simple recipes below, you can use them in a variety of dishes and store them for months.

Radish is usually pickled in vinegar

Pickle radish sweet and sour

Sour-spicy vegetables are pickled in vinegar, such as the well-known gherkin. Radish can also be made into a long-lasting treat with cheese sandwiches or salads in this way, especially if the sour note is supplemented with a little sweetness, as in the following recipe.

  1. Prepare sterile jars by boiling them or sterilizing them in the oven.
  2. Wash the radish thoroughly (optionally you can also peel it) and cut it into thin slices or cubes.
  3. Prepare a sweet and sour broth by boiling half a liter of apple cider vinegar or white balsamic vinegar per kg of radish, dissolving 750 g of sugar in it and adding spices such as pepper or mustard seeds as desired.
  4. Put the radish pieces in the broth and cook them for 5 minutes.
  5. Scoop the radish out of the liquid with a slotted spoon and divide into the prepared glasses.
  6. Boil the broth again and pour it over the radish while it is boiling hot, after which you seal the jars immediately.
  7. Put the cooled jars in a dark, cool place and let the pickled radish steep for at least 2 weeks. Consume within 6 months.

Fermented radish

Fermented radish tastes slightly sour because it was lactic acid fermented. The classic from Asian cuisine tastes great as an accompaniment to meat dishes, in salads, as a spicy ingredient in soups or simply as an addition to the snack board.

  1. Wash the radish thoroughly and cut into thin strips. Don't peel it, as the lactic acid bacteria needed for fermentation are on the peel.
  2. Sprinkle 10 g of salt per kg of vegetables over the radish and let it steep in water for half an hour.
  3. Then knead the radish vigorously so that plenty of liquid comes out.
  4. Layer the radish in sterile mason jars, along with some spices like ginger, pepper, or garlic, if desired. Tamp it down firmly so there are no air pockets. There should be plenty of liquid over the radish.
  5. Place a clean stone in each jar to keep the radish submerged in the brine.
  6. Seal the preserving jars with a new rubber ring and leave them at room temperature for 10 days.
  7. Then store them in a cool and dark place for at least 4 weeks until the lactic acid fermentation is complete. The fermented radish has a shelf life of one year.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

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