I picked some lovely radishes from the vegetable garden, did you know that you can eat the leaves too? They are full of nutrients, as well as delicious!
Wash the radishes well, then cut in halves (or quarters if big), keeping attached some of the centre leaves. Set the outer leaves aside to use later.
These are the radishes (with the tender centre leaves) ready to pickle.
Add some salt, I used Japanese unrefined salt because I had it, but ordinary kitchen salt is fine.
Put another bowl over the radishes and then a weight on top (a rock, or anything heavy that you may have in the kitchen). Leave for a day and night, move the radishes from time to time if you like, to get them pressed. They will put out lots of water and create a brine.
This is what they will look like the day after.
Put into a jar with their brine and keep in the fridge (they will last a couple of weeks... maybe more but I don't know, we eat them quite quickly!
And now for the remaining leaves: since I had the above raw I decided to cook the rest for a few minutes in boiling water.
Then I drained them and when cool I dressed them with soy sauce (gluten free readers can use tamari) and lemon juice. The portion looks small, but they are a perfect addition to a Japanese meal...
like this one!
Vegan Japanese lunch with produce from my veggie garden
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| Clockwise from top left: rice with vegetable furikake, nimono of radish leaves, silken tofu with chrysanthemum leaves, rice with spinach, gari (pickled ginger). In the centre pickled radishes. Radishes, ginger, spinach and chrysanthemum all came from my garden |
Yes chrysanthemum leaves are also edible (I was given a variety that only seems to make leaves, I like to eat them young). and if you want to know how to grow ginger and make your own gari click here.
Photos and Recipes by Alessandra Zecchini ©
