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Rooftop Radish Pickles

Any type of radish will work for this recipe. Pictured here, French Breakfast, from Kayte's garden. (Kayte Young/WFIU)

I learned this recipe from my friend Mihoko Obunai when we lived together in New York City. After I harvested a slew of long radishes from my southern Indiana garden this season, I decided to re-up this recipe.

These flavor bullets will last a long time in the fridge. I like to serve them on the side of a sushi plate or chopped up in pea soup.

Rooftop Radish Pickles

Ingredients

  • 1 diakon radish (or several long radishes)
  • 1 teaspoon Japanese chili rings
  • 1 teaspoon saffron
  • 1/4 cup super fine sugar
  • 1 tablespoon sea salt
  • 2 tablespoons rice vinegar

Instructions

  1. Rinse the radish and rub generously with salt and place on a plate in the sunniest part of your terrace or rooftop. (Cover the container with some cheesecloth to prevent foreign material from contaminating your radishes.) Let it sit seven to ten days until it has wrinkled and shrunk by three-quarters.
  2. Scrub with salt another time and rinse well. Slice into thin rounds and place in a bowl with the remaining ingredients. Toss well to evenly distribute the seasonings and place in a jar in the refrigerator for two to three days.
  3. Enjoy with rice or raw fish dishes.


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