Spicy radish marinated with ginger
Perhaps the time for harvesting and preservation is summer and the very beginning of autumn, but this appetizer can be made at almost any time of the year. Such a fierce taste of radish is perfect for grilled fish and fatty meat.
Ingredients
Servings 6-8- 1 kg of small radish
- 100 g ginger
- 1 red chili
- stems of 1 small bunch of cilantro
- 120 ml rice or white wine vinegar
- 1 Art. l. Sahara
- 1 Art. l. salt
Cooking
Step 1
Prepare the marinade: mix vinegar, 120 ml of water, salt and sugar in a saucepan, put cilantro stems tied with thread, bring to a boil, cook until salt and sugar dissolve. Cool down.
Step 2
Peel the ginger and cut into very thin (1-2 mm) slices. Also chop the chili (seeds can be removed if desired).
Step 3
Remove the tails and greens from the radish, cut into thicker circles (3 mm).
Step 4
Combine chillies, ginger and radishes in a container, pour marinade along with cilantro. Close the container, shake and leave for 2 hours. Then serve, leaning back on a sieve, or refrigerate. There, such radishes will be stored for 7–10 days, becoming more vigorous every day.