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.
I don’t like pickled wooden boards.
Radishes are highly underrated.
Even just to slice up and snack on.
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.
Expected this, not disappointed
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
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.
Did you know, @Red0ctober@lemmy.world, 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…
