Radish is associated with the Russian countryside, poverty and sour smell, bitterness. But the popularity of vegetables in Japanese, Korean, Kazakh and modern Russian cuisine is proof that it is a tasty and very useful product.
In order for the radish to be always at hand, you need to learn how to store it, and the best method of storage is fermentation. In our article we will offer you tell you about the beneficial properties of this beautiful vegetable and share the best recipes of sour radish. We also recommend to watch an interesting video on this topic.
Ferment
Vegetables boil thanks to spontaneous fermentation. Lactic acid acts as a preservative. For the fermentation process will take from 3 to 5 days. Morning and evening, you need to poke a knife or spoon and pour excess juice. Fermentation is accompanied by the release of gases unpleasantly smelling, so do not forget to look after the workpiece.
Radish can be sourd in brine:
- Salt for brine is taken 5% of the amount of water.
- To isolate your own juice, the product must be crushed (grate, chop with chop).
- Cooked coarse salt add 1.5-2% by weight of vegetables, you can use gray sea.ATTENTION: Salt is not the most important component of fermentation. It improves taste and delays the process of pathogenicity. If you sour root vegetables for cooking dietary salads, then you can not add.
- On the first day - put two radishes in a warm place, then send them in the fridge. Choose the right crockery. Tanks should be wooden or glass.
Beneficial features
Attributed to radish miraculous power from ancient times. The builders of the Egyptian pyramids received a vegetable as an antimicrobial agent. Long since juice of a radish treated a bronchitis. How to use and do no harm?
- Among all vegetables, radish ranks first in terms of potassium, magnesium and calcium. It also has iron and phosphorus. Alkaline salts of our body are purified from metabolic products.
- But you can not get involved in eating vegetables for people with peptic ulcer disease, inflammatory processes in the stomach, small and large intestines. Contraindications for gout, liver and kidney diseases.
Recipes
In Korean
Korean radish and Japanese cuisine cook white radish or daikon, which does not contain mustard oil in contrast to the black and green. It is not worth substituting the root vegetable for colored kimchi when cooking a dish popular in Korea.
We lay on the table:
- Daikon - 1 kg.
- Salt - 1 tbsp. spoon.
- Sugar - 1st. spoon.
- Soy sauce - 30 ml.
- Ground red hot pepper or paprika - 0.5 tbsp. spoon.
- Green onions.
- Garlic - 1 clove.
- Ginger fresh - 1 tbsp. spoons.
- We clear and cut into cubes daikon.
- In a bowl with diced add salt and sugar.
- Mix, set for half an hour to pickle and sugar.
- Rub garlic and ginger.
- Scallions are not chopped.
- In another bowl pour the juice.
- To the cubes add pepper, garlic, ginger. Soy sauce and radish own juice approximately 30 ml.
- All mix. An appetizer can be treated in about 2 hours. But a real Korean dish of kakdugi fermented Korean radish will be in 5 days. Do not forget in the morning and in the evening to pierce the contents of the jar with a knife to let the air out. Drain the exuded juice.
Watch a video about cooking Daikon radish in Korean6
With cabbage
Kazakh cuisine prefers to ferment black radish, but not separately, but with other vegetables. Cooking for a delicious dish:
- Black radish - 1 medium root vegetable.
- White cabbage - 2 kg.
- Carrots - 1 piece.
- Flour (preferably rye) - 2.5-3 spoons.
- Dill seeds (matter of taste).
- Coarse salt - 2 tablespoons.
- Sprinkle flour on the bottom of clean, dry dishes. Thanks to this little trick, the fermentation process is slower and prevents the product from spoiling.
- Hard top cabbage leaves are laid inside the container.
- Cabbage shred.
- Cut radish and carrot into cubes.
- Stir vegetables, sprinkle with dill seeds, add salt.
- Hand rubbing the billet and put it in a container for the leaven.
- Put a lid with a load on top (oppression).
- After two days, lay the billet on the banks for further storage.
Daikon without additives
The easiest recipe is fermented daikon with salt.:
- Daikon (Japanese or white radish) - 1 kg.
- Salt - 1 tbsp. spoon.
- Half a cup of water.
- The root is well cleaned with a brush, cut off the skin and tips, rinse. If daikon is young and the skin is soft, then it can be left.
- Grate or chop finely. Then put in a bowl.
- Add salt to the grated radish and mix everything thoroughly with your hands. Add half a glass of water and again
mix.
TIP: You can sour radish and assorted. Well combined carrots, radish and apples. Just do not add garlic to this mixture: it will spoil the taste of the blank.
Billets need to be stored in the refrigerator or cellar. Sour radish is served on the table as an independent snack. A salad with radish will be spicy, useful and appetizing.
Conclusion
Growing and storing a root vegetable is easy. Fresh root vegetables should be stored in boxes with ventilation openings in the cellar or on the bottom shelf of the refrigerator in the vegetable compartment. The radish is dried in slices and marinated. Delicious salads with radish and sweet pepper, prepared for the winter.
In Japan, radish is considered the main garden plant. In ancient Egypt, it was served on a gold platter, and the Romans used juice as an antidote. In Russia, over the radish they always laughed and always ate with pleasure.
