Roasted radishes with greens
- Thread starter Chaneylake
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Chaneylake
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Nimrod777
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Perfect timing! I planted some radishes in our garden this fall for the first time ever. They're doing great, but we really aren't radish eaters. I was wondering about how they cooked up, but honestly hadn't heard of anyone cooking with them, just eating them raw on vegetable trays.
Have you ever sauteed the greens, or always eat them raw?
Have you ever sauteed the greens, or always eat them raw?
Chaneylake
Well-Known Member
my daughter states that the roasting takes the spicy(?) bite out of the radishes.
It also caramelizes the radishes.
Just make sure radishes are very dry before roasting.
The greens will be raw.
To me, the true test is that her 3 boys love them.
We slay them in the summer. I like to thin slice a couple radishes to toss around, as well. I like the hot bite of a good raw radish.
The organic radishes usually have the best greens on them, so that's usually what we'll buy.
The organic radishes usually have the best greens on them, so that's usually what we'll buy.
roasted baby turnips and greens are really good too.
i grow daikon in my garden sometimes to loosen up the soil. good pickled too.
I pickle them all the time but mostly lacto fermented with Korean sea salt and Korean pepper flakes. In Korea the lacto fermnted radish is called kakkdugi [Gak do Gee]. Their variety is a little different but Daikon works too. The other way i do them is sweet pickled with rice wine vinegar and stained with turmeric to simulate Korean Danmuji/Japanese Takuan. It tastes similar but not exactly the same.
If you like spicy, pickled and radish you will probably like this and its simple to make.
www.maangchi.com
If you like spicy, pickled and radish you will probably like this and its simple to make.
Kkakdugi (Cubed radish kimchi)
Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).
www.maangchi.com
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bookmarked. thanks.I pickle them all the time but mostly lacto fermented with Korean sea salt and Korean pepper flakes. In Korea the lacto fermnted radish is called kakkdugi [Gak do Gee]. Their variety is a little different but Daikon works too. The other way i do them is sweet pickled with rice wine vinegar and stained with turmeric to simulate Korean Danmuji/Japanese Takuan. It tastes similar but not exactly the same.
If you like spicy, pickled and radish you will probably like this and its simple to make.
Kkakdugi (Cubed radish kimchi)
Kkakdugi is a type of kimchi made from diced radish. It’s a very common kind of kimchi and often used in Korean everyday meals along with baechu kimchi (napa cabbage kimchi).
