Lately, I've been thinking about pickles, fermentations, and other ways of preserving foods. In addition to a stack of library books on the subject, there's a ginger beer bug (culture) growing on the shelf, plans are in place to try making kimchi, and my growing curiosity on brewing mead. With some time off from classes over the summer, I'm almost living in the kitchen—trying things out, reading cookbooks, enjoying time in my little laboratory.
This morning we went to the St. Paul Farmer's Market in Lowertown and one of the things that made it back to our kitchen was spring radishes. Whenever I see them, I think of my grandparents slicing them and to add to salads; I don't know why this sticks in my mind, other than they must have eaten a lot of them. I enjoy them sliced with a sprinkle of sea salt, or chopped and mixed with butter to spread on crackers.
Given my recent obsession with all things pickled, however, I wanted to trying something a little different. Following this recipe exactly, I'm hooked; there's a sweetness to these, like candy, and they're addictive. I like where this is going, next time I might try a sea salt brine for a slightly more fermented version.
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