PICKLED RADISH WITH WASABI

BRIGHT, CRUNCHY, AND SPICY

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A very tasty snack or side to complement any dish needing a nice spicy/acidic punch. Uncle JP introduced them to me on a random visit and they were a total hit! we decided to write down the recipe so it would make a comeback. They're very quick to whip up, and have lots of different potential for variations. I love to have some on hand when having Bao Buns, noodles, or even sandwiches as a great replacement for traditional pickles.

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YIELD:        Will vary depending on the size of the radish, but generally approx. 6 cups of picked radishes & brine.

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INGREDIENTS:

		| RATIO:
1/2	Korean Radish (Other radish adjacent alternatives work too)	| -
2-1/2 cups	White Vinegar	| 1
2-1/2 cups	Water	| 1
5 Tbsp	Wasabi Powder
1 tsp	Salt

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RADISH ALTERNATIVES:

As these radishes absorb the pickling brine they may off-gas a little and sometimes the off-gassing can be a little strong (stinky). This is the reason I started looking at alternatives that would give me a similar amount of crunch and flavor. Cherry belle and Daikon radishes are easy to find and offer good alternates. I've personally found that Turnips are particularly close in flavor and rather neutral as far as off-gassing, they're also easy to find in most 'American' oriented grocery stores.

INSTRUCTIONS:

• Clean and peel the exterior of your radish/tuber. Remove any pits or dirty portions that may have dirt.
• Cut the radish into halves to create two half-moon shaped sections. Then pick a slicing style based on your intended use.
• For filling buns or sandwiches: slice thinly into 1/16"-1/8" thick half moons with a mandoline slicer'. This will make them sit wihtin the sandwich neatly and you can stack them up based on your desired level of flavor or crunch.
• As a finger food/snack: Cut the half-moons into 1/4" thick chunks, or go for the 1/2" x 1/4" thick 'french fry' shape which is easy to pick up and nibble on.
• Combine the ingredients in a large bowl and allow to sit for 30min-1hr before eating.
• If storing them for later consumption, allow the radishes to sit covered in the brine at room temperature for an couple hours or until lisghtly softened, then arrange neatly into a mason jar, cover completely in brine, and store in a refrigrator with a tight lid. I've had these last a couple of months without issue.

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