Pickled radishes
Pickled beets
When I am cleaning out the fridge and getting anxious about veggies not being eaten, I pickle them. Right away. It takes about 5 minutes and then I feel so much better. I have been using this basic sweet/salty vinegar recipe from the Momofuku cookbook for a few years now. I memorized it, or something similar that works for me, and I use it for everything. It's pretty forgiving. There's one here, but I use much less sugar. Here's my brine:
- 1 cup water
- 4-6 TBL sugar
- 2 teaspoons salt
- 1/2 cup rice wine vinegar
- kombu (optional)
I heat the water and sugar until the sugar dissolves and pour it over the cut veggies and add the rest of the ingredients. To prep the veggies, I slice them in the food processor with the slicing blade, which is my best friend. The radish one stinks to high heaven, but not as much as the daikon and carrot one I made, which makes the girls scream and run out of the kitchen every time I open it. Pete just said it's hard to capture the smell in text. I love the way it tastes so much. Especially on fish tacos!
Unrelated: Books I want to read soonish
The Empathy Exams, by Leslie Jamison
The Bone Clocks, by David Mitchell:
There's a fascinating piece about him here.
