Preserved radishes are so simple to make and can elevate a dish from ordinary to gourmet with very little effort. They soak in soy sauce and become crunchy, salty, and umami with a ginger kick. Ordinary cheese and crackers transforms into an appetizer that will impress your guests and delight your taste buds. I also like them in salads, on sandwiches, and in miso soup. The soy sauce ends up nicely flavored too, and can still be used in other dishes.
I think radishes are the most satisfying vegetable to grow at home. They’re low maintenance, usually successful, and so fast growing! That said, I did not grow these radishes. I am planning to grow some this winter (yay for Texas year-round gardening!) and have the seeds already. I bought these at a fantastic local food club. The radishes are so pretty I can’t resist them. They’re not one of my favorite veggies though. Really the only way I like them is prepared as in this recipe.
Do you like to eat or grow radishes? How do you eat them? Share in the comments!
Ginger radishes preserved in soy sauce
Recipe by Hillary Huber
Makes 2 cups
1 bunch of radishes, about ¾ pound with greens or ½ lb without greens (you won’t be using the greens)
1 inch piece of ginger, peeled and diced or grated
2 cloves garlic, peeled
About 1-1 ½ cups soy sauce
Place the garlic and ginger into a 2-cup or larger jar. Remove the greens from the radishes and reserve for another use. Slice the radishes into thin rounds. Pack the radishes into the jar. Pour over soy sauce until radishes are completely covered. Close the jar and shake a little to disperse the garlic and ginger. Refrigerate for a day before using. Radishes will keep in the refrigerator at least a few months, possibly much longer.
My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.