Radishes are a great crop. They're relatively easy, they're one of the fastest growing things on the farm, they look great at the stand, and they elicit a delightful enthusiasm from some of our customers. Until I found this recipe, however, I was always a little lukewarm on eating them. No longer. I could eat these all day. They take a little planning, with the two hour salting period, but it's totally worth it.
Sweet and Sour Radishes
From the wonderful Land of Fish and Rice by Fuchsia Dunlop
2 bunches radishes
2 tsp salt
3 tbsp superfine sugar (or regular is fine)
1.5 tbsp Chinese brown rice vinegar
3/4 tsp sesame oil
Top and tail the radishes. Fold them up in a clean tea towel and pat them into a single layer underneath the cloth. Smack them with the flat side of a cleaver or rolling pin to crack them all open, without smashing them to smithereens. Put the radishes in a bowl, add the salt, and mix well. Set aside for at least two hours.
Rinse the radishes, then squeeze out as much water as possible, either by pressing them in a colander or wrapping them in a clean tea towel and squeezing it out. Put the radishes in a bowl, add the sugar and mix well. Set aside for a few minutes to allow the sugar to dissolve, then stir in the vinegar. Just before serving, stir in the sesame oil.