Everyone knows you can get root vegetables at the farmers market any time of the year. But for those better versed in the matter, it’s a thumb rule of sorts to go shopping during spring if they want juicier options that have sweeter and deeper flavors. Some examples of vegetables at their peak right now are red and white turnips, daikon radishes, and fresh ginger.
Roots—including the typical standby carrot—compose vegetables with some of the highest nutrient density and provide considerable amounts of iron, vitamins, and fiber. Ginger root can be gotten now, and works really well when it comes to juicing, pickling, and pairing with other vegetables the likes of blistered Shishito peppers. There are many health benefits, such as a boost to the immune system, aiding digestion, promoting healthy aging, and staving off chronic diseases.
The red daikon radish and turnip might taste sweet when candy roasted, but they’re also great for quick pickling. The former has red to pink skin with white flesh inside, a crispy texture, and peppery sweet flavor. In the pickled state it comes off as nice and crunchy, which is perfect when you have it accompanying sandwiches, tacos, or scrambled eggs. The top part is the sweetest, and it gets bitterer as you move toward the end.
The red radish makes for a vibrant mix after you grate it, especially when you throw in bright orange carrots and do a bit of dressing with seasoned rice vinegar, salt, and sesame oil. Below is how to pickle radish in the best way if you’re looking for an October cleanse.
Ingredients
- 3 sliced red daikon radishes
- 1 knob of fresh sliced ginger
- ¼ sliced red onion
- 2 cups water
- 1 clove cracked garlic
- 1 T. kosher salt
- 1 c. white vinegar
- 1 T. sugar
Instructions
Mix the radishes in a bowl with the onion and ginger. Move this mix to two pint jars. Gently boil vinegar, garlic, water, sugar, and salt. Dole out the garlic to each jar, then pour in the brine. Allow to cool and then refrigerate. Eat after a few hours. Can be refrigerated for three weeks or so.