Contents
Radish is a root crop of the cabbage genus, used by people since ancient times. It can be of various varieties: black, white, green. The most common and useful is the black radish, from which the most delicious pickled radish is obtained. Pickled radish has proven itself well, which can be stored all winter.
Preparation of ingredients
Root crops should be thoroughly washed with running water, peeled. You can use a vegetable peeler. Before cooking, the fruits are crushed according to the recipe: straws, pieces, cubes. This can be done by grating the vegetable, or by passing it through a vegetable cutter. The rest of the vegetables and herbs should also be washed and cut off the unused parts.
Video: “Pickled radish – an Asian-style appetizer!”
From this video you will learn how to cook pickled radish.
Step-by-step recipes
The recipes for fermenting and pickling radish are not so widely known, but real gourmets will appreciate them.
In korean
Ingredients for cooking pickled radish “Korean style”:
- Garlic – 3 cloves;
- radish – 1 kg;
- chili – 2 pieces;
- salt – 2 tsp;
- sugar – 1 tablespoon;
- green onion – 30 g;
- vinegar 9% – 0,5 tablespoons;
- seasonings – to taste.
Peel the vegetable, grate or cut into cubes. Finely chop the pepper, mix with radish, salt. Leave the mass for 2 hours warm, squeeze the juice. Add sugar, vinegar, onion, garlic, seasonings to the brine. Mix vegetables and freshly prepared marinade.
Roll up the salad in sterilized jars and store in a cool place.
spicy
You will need:
- kilogram of radish;
- 4 garlic cloves;
- two bulbs;
- a teaspoon of ground spices;
- 2 tablespoons table salt;
- a glass of vegetable oil.
Peeled root crops cut into thin strips. Onion and garlic cut into thin rings. Mix the workpiece with salt and leave for one and a half to two hours so that it gives juice. Combine all vegetables, add spices and oil. Leave for a day in the refrigerator. The shelf life of such a salad is not more than 2 months.
Pickled
Pickled radish is very tasty, it is less spicy and pleasantly sour in taste.
Simple preparation implies the need to prepare in advance:
- black radish – kilogram;
- garlic – one head;
- dill – 10 twigs;
- salt – 1 tbsp.
Grate the black variety on a coarse grater or finely chop. Chop the garlic, add to the grated vegetable. Finely chop the greens, mix with the vegetable mass with your hands. Salt the salad to taste, transfer to jars and seal. Keep refrigerated.
Marinated
To pickle a vegetable you will need:
- water – liter;
- apple cider vinegar – 200 ml;
- salt – 50 g;
- sugar – 200 g;
- dill, seasonings – to taste;
- onion – 5 pieces;
- black radish – kilogram.
Cut the root crop into thin slices or grate. Pour cold water, salt and leave for an hour to release bitterness. Cut the onion into rings, and then prepare the marinade. Add salt, sugar, spices to the water. While stirring, bring to a boil and add vinegar.
Rinse the radish pieces and put them in layers in pre-sterilized jars. Put the onion rings on top and pour in the marinade.
Remove the rolled cans for storage in the cellar. This appetizer is suitable as a side dish for various dishes.
With greens
For preparation it will be required:
- 1,5 kg of radish;
- 200 g carrots;
- apple cider vinegar – a tablespoon per jar of 0,5 liters;
- sugar – 2 tsp;
- salt – a teaspoon per half-liter jar;
- parsley and dill.
Wash and clean vegetables. Grate on any grater to the desired size. Finely chop the greens. Mix the vegetable mass with herbs, add salt, sugar. Take pre-sterilized jars of 0,5 liters and spread the resulting salad in them, add vinegar. Pour in boiling water and seal.
Leave to marinate for three days.
Storage Rules
Every gardener should know the rules for storing radish.
Only mature vegetables need to be dug up, and if the root crops are overripe, they will become tough and lose their taste.
It is necessary to get rid of small, diseased and deformed root crops. Selected specimens are dug out of the soil, after which the tops and roots are cut off.
A variety of plant species directly affect the characteristics of their storage. Grow radish:
- summer;
- autumn;
- winter.
Summer varieties are stored the least, up to three weeks in the refrigerator. This variety is not suitable for winter lying. Mid-season or late-ripening ones feel great in storage in cellars. Store supplies in basements and cellars in wooden boxes, sprinkled with dry sand.
The temperature in the room should not be below zero, but 1-3 ° C, and humidity – 80-90%. Temperature fluctuations and high humidity should not be allowed, otherwise the radish will rot.
In urban areas, there is the option of storage on glazed balconies, if the temperature there does not fall below zero.
If the harvest turned out to be good, then the best way to store radishes at home is conservation.
Experienced gardeners do not recommend freezing a vegetable. Freezing will make it tasteless and soft. The root crop can be frozen in only one case – for use in the cold period as a medicine for the treatment of colds. Grated root crops are laid out in bags and stored in the freezer.
To eliminate the lack of vitamins in winter, it is necessary to harvest radishes ahead of time. The juice of the vegetable itself is very useful, it has antiviral properties. The most famous effective remedy is the preparation of radish with honey, used to treat bronchitis.