Radishes

I knew I needed to make a separate post for the radishes. They just do so well here, it's hard to resist planting a lot of them, and they pickle so nicely.

This year I am please to have no fewer than nine types of radishes planted: Daikon, cherry belle, French breakfast, black Spanish, He

lios, plum purple, munchner bier, Misato rose and German giant.

I also added Rat's tail, Chinese red meat and green Luobo radishes.

I like that the radishes are so quick to be ready to pull. And the spicyness goes away when they are salted and fermented.

Usually I quarter and brine the radishes, but this time I grated them with some turnip and carrot--you can see they grat

ed up into a very lovely pickle.

I made three kinds--one plain old "Ed-Chi" (instead of Kim-Chi), named for Ed Sherwood who loves plain, salted and grated radish pickles, one with caraway seeds and one with garlic and ginger.

I just love how incredibly colorful they are when you pull them up out of the ground--they look like bright splashes of paint or rubies and jewels--buried treasure.