|The simplicity of salted radishes -- and not wasting any of the parts! - Photo by Wasabi Prime|
I totally came across The Japanese Food Report site by chance -- I was fortunate to have gotten my hands on what I can only describe as the perfect bundle of radishes, and wanted to do them justice. Sure, maybe a few of the radish roots looked like butt-cheeks (hee-hee!), but they were clean, unblemished, and the greens were absolutely pristine. Definitely grown in a greenhouse or something with a covering. Who cares -- they were gorgeous and I didn't want to waste any bit of it. I found the blog's method for a simple three leaf and radish pickle, which is quite simply radishes wilted and preserved with only salt. Honestly, how simple is that?
|The simplicity of fresh radishes and sea salt - Photos by Wasabi Prime|
|Salted radishes have the magical ability to fit into tiny containers AND keep its color intact! - Photos by Wasabi Prime|
|On colder days, salted radish is nice with a bowl of spicy ramen - Photo by Wasabi Prime|
|Salted radish, steamed rice and poached egg - Breakfast of Champions! - Photos by Wasabi Prime|
|Limepocalypse Now-ish - experimenting with salted limes for a dismal citrus future - Photos by Wasabi Prime|
|Salty lime paste - preserved and ready to use at a moment's notice! - Photo by Wasabi Prime|
I eventually removed all the limes, salt and juice, and buzzed everything down to a fine paste in the food processor. Even though I had everything in a glass jar, I was noticing some salt crystals starting to form on the outside of the metal hinge -- I think some of the lime juice was seeping out when I'd periodically shake the jar to redistribute the brine, and I didn't want the salt to corrode the metal. But the salty lime paste is perfect for adding a bit of lime-citrus to a savory dish, without needing fresh limes on hand. HOORAY, SALT!