Salted Radish Preserves

15 Oct

Salted radishes are commonly found in East Asian cuisine and would normally be made with mooli, the long tapering white root also called chinese radish, but it can also be made with French breakfast radishes, white turnip, black winter radish or regular red radishes. Serve as a side pickle, as an appetiser or use as an ingredient in soups or noodle dishes such as Pad Thai

*Radishes
*Salt

Quick Salted Pickle
Simply wash (peel if necessary) and remove the top leaves. Slice the roots thinly put into a bowl and sprinkle with salt, toss with your hands to coat and leave to mature for an hour or two for a quick salted radish or 1 – 4 days for more robust flavour. It will keep well for a couple of weeks in the fridge. I haven’t experimented yet with preserving for longer as we tend to eat the salted radishes too quickly but the process would be the same as for other lactic preserves.


Lactic Fermented
Prepare the radishes as above and on the 4th day, once the initial salting is over, pack into sterilised jars, cover with a brine solution (1 tbsp of salt per litre of spring water brought to the boil and left to cool) and seal. Store in a cool dark place and will be ready to eat in about 1 month.

Lactic Fermentation II 
Wash the radishes and slice lengthwise into chunks. Pack into a sterilised jar, weight down with a clean stone and cover with brine (2 tbsp of salt to 1 litre of spring water brought to the boil then cooled). Seal the jar and keep in a cool dark place for 1 month when it will be ready to start eating. Remove small amounts from the jar and top up with brine if necessary to keep the radishes covered.

Variations If serving as an appetiser with drinks, sprinkle with a little rice vinegar or other sour agent such as lemon or lime juice, verjus, or cider vinegar before serving on the end of a cocktail stick.

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