My Father and I have been in cooking school together for the last few weeks. It’s been an amazing experience with one exception: there tends to be a lot of waste.
Last Monday I saw a bag of almost 2 dozen radishes (radii?). The greens were wilting but the bulbs were fresh and bright. I had two options: let them go to waste or take them home.
Less than a week later I’m left with an amazing batch of fermented radish pickles. They don’t have the intense bite of a radish; in it’s place is the sour note of a good pickle. You can make them in minutes and eat them as is, add them to salads, cook with them or add them to sandwiches. They’re also very pretty: