Klara gave me this simple recipe two months ago. Since then, I have made it at least 5 times. There are only two ingredients: red radishes and umeboshi paste. Since many of you are going to say, What’s umeboshi paste? Where can I get it? I did a little research. In Highland Park, Anna’s Health Food Store sells this delicious condiment. Others in the U.S. can buy it at your local health food store. Eden makes umeboshi paste with an O-K kosher supervision. Here are some store locations in France that may sell umeboshi paste. Klara tells me there is a health food store in Ma’aleh Adumim (Israel), and the owner delivers in Jerusalem once a week. Feel free to add other locations in the comments.
Why use umeboshi paste? Not only does it taste good, it is also healing. Here’s one site on umeboshi: “Modern day diets tend to create acid conditions within the blood which is more likely to cause illnesses. The strong alkalising effect of umeboshi can help to counteract modern day excesses, including alcohol. ” More here.
- a bunch of radishes, nice red round ones
- 1-2 cups of water (depends on how many radishes)
- 3 Tbsp. umeboshi paste
Slice all the radishes. Bring water to boil with ume paste. Turn down flame, add radishes, simmer covered for 20 minutes or until radishes are tender.
Another version: After boiling the ume paste in water for ten minutes, pour over radishes and let sit for about an hour. (Note: this is the more “proper” version, which is the pickling method. My cooking version is OK, but not as healthful as leaving the radishes in the ume paste broth. I’ll try pickling method tomorrow).
All the radishes get nice and pink and have a lovely flavor, lose sharpness.
You may drain when pickles ready(optional). When they are room temperature, put them in the refrigerator.
13 thoughts on “Delicious Pickled Radish”
well, even I learned something. Going from one link to another link I found out there’s a macrobiotic society – I never knew that :>)
But it is true, all those who practice mb see umeboshi as the mb penicillin – it is delicious but also used widely as a remedy for many conditions. Leora, you thought seaweed cures alot, you should see what umeboshi can do!!!
You inspire me, Klara. Thank you.
Thanks for including your French readers in this post!
I’ll have to taste this one of these days. It loks good and easy.
Thanks for including your French readers in this post! Shouldn’t that noun be singular (reader)? 😉
Yes, it’s fabulous. Looking forward to making it again tomorrow, the “proper” way (pickling by pouring the broth on top instead of cooking the beets–must learn to study recipes before attempting!).
oh dear, Leora. That’s another perk with mb, there’s no right or wrong, just different effects and loads of creativity, which fits you to a T.
Good! I can always use more encouragement. Mb (macrobiotics) and creativity go together? I never thought of it that way.
I’ve made this both the cooking method and the pouring over the broth pickling method, and I have to say both my father and I prefer the cooking method. But both are easy, so try both methods and make up your own mind.
Did you make sure that the entire radish turned pink before you ate them?? otherwise a bit strong still.
I think it was more that they were crisp. They lost their tartness by pickling, but the cooking made them soft. In my father’s case, he can’t eat hard vegetables. In my case, I just *loved* them soft and *liked* them crunchy.
I’ve heard of umeboshi paste, but never tried it, and one of my favorite snacks is radish. Sold! 🙂
Finally, someone who might try my favorite recipe!