Many cultures utilize fermented radishes in their dishes. From the bright pickled pink radishes on tacos to small side dishes of banchan that accompany a favorite Korean main course, these colorful slices grace many plates worldwide.
Not only do fermented radishes aid in digestion, but they also add color to the plate and bestow a tangy and spicy flavor component.
This is because radishes contain sulfur compounds called isothiocyanates that contribute to their pungent taste. This is why most radish brines contain a touch of sweetener to help balance the natural sharpness of the petite vegetable.
Good to Know with Chef O:
- Grating a beet and squeezing it between your hands will create a vibrant juice to add color to your turnip ferment.
- Turnips and radishes are both root vegetables that are part of the Brassicaceae family. Other species relatives include watercress and cabbage.
- It is important to cut your vegetables in even pieces or slices to encourage a uniform fermentation process.
- Rice vinegar is a mild vinegar that contains 4% acidity, lending it to add a nice brightness to fermented vegetables without overpowering the flavor with too much sharpness.
- Use your jar of fermented radishes generously in any sandwich, taco, sushi roll, bao bun, salad or summer roll.
Ingredients
For the Korean Turmeric Pickled Radish (Danmuji):
Yield: 1 quart-sized jar
- 1 medium daikon, peeled and sliced
- 6 scallions, sliced
- 2 teaspoons sugar
- 1 tablespoon sea salt
- 1 teaspoon ground turmeric powder
- 1/4 cup rice vinegar
- water, to cover
For the Middle Eastern Beet Pickled Turnips:
- 3 medium turnips, peeled and sliced
- 2 garlic cloves, quartered
- 1 teaspoon pink peppercorns
- 1 tablespoon sea salt
- 1 teaspoon cane sugar
- 1 medium beet, peeled and grated
- 1/4 cup distilled white vinegar
- water, to cover
For Assembly:
- 4 slices sourdough bread
- 1 cup fermented radish slices
- 4 tablespoons butter (or plant-based butter)
- mint, for garnish
Directions
For the Korean Turmeric Pickled Radish (Danmuji):
- Add sliced daikon and scallions into a medium bowl; massage with sugar, salt and turmeric powder.
- Stir in rice vinegar.
- Pack ingredients into a sterilized, quart-sized glass jar along with any liquid generated during the massaging process.
- Cover with water until the level reaches the bottom rim of the jar.
- Add fermentation weight, and fasten an airlock lid.
- Ferment at room temperature for 7 days.
- Reserve in refrigerator.
For the Middle Eastern Beet Pickled Turnips:
Yield: 1 quart-sized jar
- Add sliced turnips, garlic and pink peppercorns in a medium bowl; massage with salt and sugar.
- Press grated beet in hands to squeeze the juice into the same bowl; discard grated beet pulp or use for another application.
- Stir in distilled white vinegar.
- Pack ingredients into a sterilized, quart-sized glass jar, along with all the liquid.
- Cover with water until the level reaches the bottom rim of the jar.
- Add fermentation weight, and fasten an airlock lid.
- Ferment at room temperature for 7 days.
- Reserve in refrigerator.
For Assembly:
- Toast sourdough bread slices.
- Blot radish slices dry on a towel.
- Spread butter on toasted bread and arrange radish slices.
- Top with mint leaves.
More fermented recipes from Chef Olivia:
