Just have to say a huge thank you for this recipe. I took a jar along to a shared family meal and it was enthusiastically received. Even the littlies loved my fermented radishes and onions. It was lovely as an alternative to apple sauce with the pork as well. It is very moreish, so much so that I was asked to leave the jar behind. My own family is loving it too.
vmax2,
Jan 2, 2:42pm
So pleased you enjoyed it.The fermented carrot sticks are good too.Kids especially love them.
bean_pod,
Jan 2, 3:50pm
Do you use the same recipe for the carrot sticks! When my carrots are ready I'll make them. I didn't realise that the fermented radishes would stay crispy, exactly like they were when I started out. Will they stay that way over time! And will the carrots stay like that as well if I do them!
uli,
Jan 2, 4:32pm
They will eventually go soft like the cucumbers and daikon radishes. So do not keep them too long.
vmax2,
Jan 2, 5:28pm
Yes I use the same recipe for carrot sticks.I have found my carrots do stay crisp over time.But they never last long around here.I have a jar in my fridge I made a few months ago and they are still crisp.Love that crisp crunchy texture in a meal.Sauerkraut is so good for that.
bean_pod,
Dec 27, 9:11am
My wonderful garden is overflowing with radishes. They are huge, like beetroot, very tasty and have not yet started to split or go woody. I'd really like to figure out a way to preserve them for use as a relish or something similar. Can anyone give me some good ideas please!
Also has anyone ever tried cooking them! I know that is pretty radical but I'm ready to try anything at this stage before they all have to go into the compost heap.
vmax2,
Dec 27, 9:27am
I note from another thread that you are interested in fermented food.Perhaps you could try fermenting the radishes.I had a go at doing this a while back.I used shallots, radishes and cucumber.The cucumber just went soggy but the radishes and shallots came out great.I have been enjoying using them in salads.I think the basic recipe I used was 1 I use for fermented carrot sticks.Basically cut up your radishes, place them in an agee glass jar.To each jar add 3 tsp of good salt (not iodized, but himalayan or celtic) dissolved in 1/4 cup boiling water.Allow this to cool.Add 4 Tablespoons of whey.Cover with untreated water.Flavour with whatever takes your fancy - coriander seeds, allspice berries, black peppers, caraway seeds etc.Now the whey is important.You can get whey from Greek yoghurt.Make sure it is as unprocessed as possible - no sugar etc.I find Clearwaters yoghurt perfect for this or my own home made yoghurt from raw milk.Put some yoghurt in a muslin or mutton cloth, hang it over a sieve and allow the whey to drip through into a bowl.Tie the ends of the cloth together and leave for an hour or two.As a bonus you now have cream cheese on top in the cloth.I also use the whey from cheesemaking.The best to use is the whey after I have made riccota cheese - less milk solids left in it.
Have fun with that.There are many variations on this.You could grate the radishes, add carrots to it, different flavourings etc.Whatever.I so enjoy making fermented foods and it's different every time I make it.Enjoy.
uli,
Dec 27, 9:30am
Radish Curry
6 to 8 radishes, 1 small onion, sliced, 2 or 3 small garlic cloves, 8 small green chillies, Turmeric powder- a pinch, Oil to saute, Mustard seeds – a pinch, Curry leaves - a sprig (or use a bit of curry), Salt to taste.
The leaves: Roll all the leaves together and slice into long shreds.
Clean the radishes and cut them as you would slice an apple. Clean the leaves, if you want to use them in the dish.
In a pan, add some oil. When it is hot, add the mustard seeds.
When the mustard seeds splutter, add curry leaves and onions. Saute for 3-5 mins till edges of the onions turn slightly brown.
Add the crushed garlic and chillis, and turmeric powder. Saute for about a minute or even less.
Add the radishes, mix well and add salt. Cook covered for about 3-4 mins.
Once the radish seems soft, remove the lid and crank up the heat. Saute on high heat for a couple more minutes. The radishes will be soft yet crunchy.
After you remove the radishes onto a plate, in the same pan quickly saute the leaves for a few seconds and add it to the top of the radishes.
For best results, serve right off the stove. The dish takes less than 15mins.
uli,
Dec 27, 9:32am
Radish Pickles
4 cups thinly sliced radishes 1/2 tsp salt 2 tbsp vinegar 1 tsp granulated sugar 1 tsp sesame oil 1 (green part only) green onion, sliced
In bowl, toss radishes salt, let stand for 15 minutes. Drain and squeeze out liquid. Add vinegar, sugar, sesame oil and green onion. Toss to combine.
. and don't forget the best way to eat them: Sourdough bread with fresh butter and radish slices on top with a bit of salt :)
uli,
Dec 27, 9:37am
Baked Radish Chips
10radishes 1tsp chili powder 1/2tsp garlic salt 1/2tsp paprika
Thinly slice radishes Put in bowl with spices; stir
Bake at 200 degrees C for 10 minutes, flip the chips, and bake for another 10 minutes.
kiwitrish,
Dec 27, 9:39am
I love radishes but find the ones in the shops have no taste.I like the peppery flavour ones.Might try to gow some.
jarjarbinks01,
Dec 27, 10:35am
I dice them into a small dice--and freeze them in small containers--they are good used in winter soups and especially in frittatas and quiches--I do turnips, kohlrabi and swede into a small dice too--also carrots--parsnip--and just put them from frozen into whatever dish I'm making.
bean_pod,
Dec 27, 10:53am
Oh do kiwitrish. They are so easy. This year I sowed them with my carrot seeds in ground prepared for carrots - low in nitrogen but high in manure with a sprinkling of lime and a tiny sprinkling of trace minerals (I think that is right because that is what I did anyway) and everything grew. Usually I get a very poor strike rate with carrot seeds but the radish leaves seem to provide shelter for the tender young carrot seedlings to establish. Now I just need to eat them.
bean_pod,
Dec 27, 10:55am
vmax and uli, I love all of those recipes. I will get some yoghurt today for the fermented radishes. I am so excited and so happy to have the help ofpeople knowledgeable in making food that is not the same old same old.
Thank you both so much. I need to go away now and prepare things.
bean_pod,
Dec 27, 10:56am
Thank you to for your ideas. I'm terrible with my deep freeze. Things go in and never come out again but I will give this one a go too as well. Who would have thought to use them in cooking!
vmax2,
Dec 27, 11:00am
I'm liking the sound of this recipe.Do you need oil to let the spices stick to the radishes!You could do all sorts of veges in this way and then have a platter of them to dip into yoghurt.
bean_pod,
Dec 27, 11:02am
Sour dough bread is on my list of things I have to learn how to make. In the meantime there are two shops in my area that makes a true sour dough. Trouble is I have to be up very early in the morning to get a loaf of the best baker's bread.
wrigglez,
Dec 27, 11:28am
Radishes wraped with bacon. Bake for 20mins at 180
wildflower,
Dec 27, 1:45pm
Sounds great, I've got heaps to use too.
lythande1,
Dec 27, 2:37pm
Hmmm.just plant less and stagger planting times.
wildflower,
Dec 27, 2:55pm
I do that but sometimes it's nice to have different ways to use them and this is a recipe thread.
red2,
Dec 27, 3:01pm
The latest NZ Gardener has an article about this and some recipe ideas
bean_pod,
Dec 27, 4:38pm
Many thanks to those who have given me help. I made the radish chips for an afternoon snack and they are delish. I know what my family is getting for dinner tonight. They will go well with the cold roast lamb that is waiting to be eaten.
I have also made 5 jars of the fermented radishes. I didn't have shallots so I used onion instead. I was just wondering what to do with them now. Do I put them in the fridge or store them in the cupboard!
I am very happy because now I have a jar of thick, thick, Greek yoghurt to eat with my strawberries for dessert.
vmax2,
Dec 27, 6:46pm
Oops, I forgot to mention that once you have sealed the jars you need to leave them on the bench at room temp for 3 days and then into cold storage - fridge.You can use them after 3 days but the benefit of them increases with age.They should last for up to 2 years.Good for you having a go.
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