Pickled Radish Greens
Submitted by kenworth44
Quick-pickled Japanese-style radish greens with a salt-sugar brine and a splash of soy sauce. Zero-waste side dish ready in 30 minutes that tastes nothing like the leaves you almost threw out.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minPickled radish greens are a quiet little Japanese kitchen secret. Those peppery green tops most folks toss into the compost bin become a quick salt-cured side dish, dressed with a few drops of soy sauce, that tastes a lot like a delicate spinach pickle with a faint horseradish bite.
Freshness is the whole game here. Look for radish bunches with vibrant, perky leaves and no yellowing. Wilted greens turn slimy in the salt cure instead of crisp. Wash them thoroughly under cold water (radish greens hide grit) and pick out any tough stems.
The salt-sugar-water cure is essentially a quick brine. Half an hour gives you greens that still taste mostly fresh with just a hint of pickle. Several hours produces a more deeply seasoned pickle with softer texture. Either way, the pre-serving squeeze is what makes or breaks this dish. Wring the greens dry in a clean towel to remove the excess salty liquid, otherwise the finished pickle is too aggressive on the palate.
A splash of soy sauce (or gluten-free tamari) at the table adds umami depth and pulls the whole dish together. Serve as a small side with rice and grilled fish, or scatter over a simple bowl of plain steamed rice.
Pro Tips
- Save the radishes themselves for slicing into salads, roasting, or tossing into a stir-fry. Nothing wasted.
- Use a clean dishtowel or cheesecloth for the final squeeze. Paper towels tear apart.
- A few drops of toasted sesame oil and a pinch of toasted sesame seeds turn this into an instant Japanese banchan.
- Keeps in the fridge for two or three days in a sealed container. The texture softens over time.
Variations
- Add a thin sliver of fresh ginger or a pinch of dried chile to the cure for a warmer pickle.
- Stir in a small handful of toasted sesame seeds for nutty crunch.
- Mix with chopped fresh turnip greens or mustard greens for a more complex bitter-peppery side.
Ingredients
Directions
Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use.
Wash greens, discarding any bits that don’t look fresh.
Chop coarsely.
Combine in a bowl with the salt, sugar and water.
Allow to sit 30 minutes to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel.
Place in small serving bowl and add soy sauce to taste.
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