I began following Sheri's cooking adventures on Instagram @sheri.mei this month and invited her to create something yummy and simple to make for our community. Sheri was born in China and enjoys cooking Asian-inspired dishes that remind her of where she grew up. She is a mental health therapist during the day, but cooking is where her true passion lies, it's also her form of self-care. Pickling takes time, just as most good things in life. I hope you enjoy her Japanese Style Sweet Pickled Radish recipe. Let me know if you make it. Now off to look for my mason jar...
Amazu-zuk e (甘酢漬け), is a type of pickling with sugar and rice vinegar. During my time in quarantine, I have found it so beneficial to learn new ways of preserving food through the practice of pickling and fermentation. Asian culture has preserved their food in this way for thousands of years due to lack of refrigeration and all-year access to seasonal produce. Such practices allowed access to food during difficult growing seasons and times. Although we luckily probably don't have to worry too much about our access to fresh food during this strange time, it is still a great practice to learn and can help reduce food waste in the long run.
Pickling and fermentation is also a fun way to incorporate vegetables and probiotics into your diet, both of which are helpful to our immune systems and overall health.
Use these Japanese style sweet pickled radishes to add a little bit of crunch and sweetness in sandwiches, wraps, sushi, rice bowls, tacos, and more. They are even wonderful as a delicious side paired with simple plain white rice.
*1/2 - 3/4 cup of radishes sliced (thinly)
*1 1/2 tablespoons coarse sea salt
*1 1/2 cups of water
*1 24 oz. mason jar
Pickling Solution (Mix together):
*4 tablespoons warm water
*4 tablespoons of rice vinegar
*3 -3 1/2 tablespoons sugar (depending on your preferred sweetness level and amount of radishes you will be pickling)
1) Prepare mason jar by boiling face down in hot water in pot to sterilize. Dry and set aside.
2) Rinse and slice radishes thinly.
3) In a medium-size bowl, place radishes and spread coarse sea salt over them. Massage salt gently into radishes then pour the 2 cups of water over top. Let mixture rest for 15 minutes.
4) Drain and squeeze out excess moisture from radishes.
5) Place radishes into the mason jar.
6) Prepare pickling solution by mixing all ingredients together and ensuring sugar dissolves.
7) Pour prepared pickling solution over radishes and cover. Allow to pickle for at least 1 hour before consuming. Place in the fridge after 1 hour.
If you can hold out a little longer, about 24 hours or more before consuming, you will reap even more flavorful benefits! Consume within two weeks as after then, the pickles will lose their crunch.
Xoxo Sheri Mei (@sheri.mei)
Okay, I am so motivated to try my hand at pickling. I have a few mason jars that are collecting dust, so this sounds perfect. Have you tried pickling before? What are your favorite things to pickle?