Pickled Purple Cauliflower

crank up some tunes, it's pickling time again.
Asian-Style Pickled Purple Cauliflower.

The prettiest purple pickles you ever did see.
  

Raw purple cauliflower, pre pickling.

Sometimes I have control issues. Sometimes, at the height of summer, when all manner of gorgeous fruits and vegetables are cheap and abundant, my eyes grow significantly bigger than my stomach. This is how I wind up with two overstuffed produce drawers and a refrigerator shelf devoted entirely to experimental pickling projects. The ability to peruse the local farmstand and pass up a whole basket full of gorgeous freshly harvested purple cauliflower is something I do not posses. For those of us suffering (?) with this produce buying compulsion, quick pickles are a lifesaver. And these particular quick pickles are a knock-you-on-your-ass stunner. Vibrant purple with a crunchy raw texture
and a slightly spicy bite.

They'll kick up the flavor profile of any Asian-style noodle or vegetable dish and,
as a bonus, add a a big bold punch of color.
Pretty purple (knock you on your ass) pickles!
Say that three times fast...

Coriander seeds and purple cauliflower.

Asian-Style Pickled Purple Cauliflower
(makes about 1 quart)

One medium head of purple cauliflower,
washed and cut into florets (about 2cups)
1/4c apple cider vinegar
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground black pepper
1/2tsp organic sugar
1/2tsp ground coriander seeds
1 small garlic clove, peeled
2tsp sesame oil
1 small dried chili pepper, halved
(such as chile de arbol)
or
2 tsp red pepper flakes

Cauliflower and pickling liquid, ready for the fridge.

Place cauliflower florettes in a clean 1 quart glass jar.
Add garlic clove and dried chili pepper (or pepper flakes).
In a separate bowl, whisk together vinegars, salt, pepper, sugar,
coriander and sesame oil.
Pour mixture over cauliflower, seal the jar and give it a good shake.
Refrigerate overnight or for up to a week, allowing time for flavors to develop.
Give the jar a little shake every now and then to redistrubute pickling liquid.
Will keep in the fridge for up to a month.

Quick Pickled Radishes

always dance with the one that brung ya.
Quick Asian-Style Pickled Radishes 
and Sweet Onions

Layered sliced radishes and sweet onions, soon to be pickles.

It always comes back around to the pickle. If you're a regular reader you know all too well that I've been on a radish tear of late. With the exception of dessert, they've made an appearance in nearly every dish coming out of my kitchen this summer. Yes, even breakfast; salted radishes on toast, anyone? But I always return to my first love, the one that brought me to the radish party in the first place, the pickle. More specifically, the quick pickle- a ridiculously simple (and tasty) way to preserve these beautiful little roots . This is a slight modification of my earlier recipe for pickled watermelon radishes, using instead spring/summer radishes (such as champion or french breakfast) and sweet onions. Leaving the radishes unpeeled will give the finished pickles a gorgeous pinkish hue, the perfect pop
of color for summer salads and slaws.
Now you go and try this recipe while I get to
work on this whole radish dessert thing...

Fresh coriander in the mortar and pestle.

Quick Pickled Radishes and Sweet Onions
(will fill one 8oz jar)

You will need a clean glass jar
with a tight fitting lid

1 small bunch of radishes, scrubbed and sliced into thin discs
1/2 sweet onion,
cut into 1/8" slices
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground pepper
1tsp organic sugar
1 1/2tsp freshly ground coriander seeds
2tsp extra virgin olive oil





Layer sliced onions and radishes in a clean glass jar.
Sprinkle ground coriander seeds over top of layered vegetables.
In a separate bowl, whisk together rice vinegar, salt, pepper, sugar and olive oil.

Pour vinegar mixture over radishes and onions.
Seal jar tightly and give it a good shake.
Refrigerate overnight, allowing flavors to develop.
Will keep in the fridge for up to a month.

The gorgeously pink finished pickles.

Deconstructed Sushi Bowl

less work, more love
Deconstructed Sushi Bowl with Pickled 
Watermelon Radishes

Pickled watermelon radishes and onions with seasoned sushi rice.

In the spirit of Valentines Day, lets talk pink foods. Savory, sexy pink foods, to be specific. The watermelon radish falls neatly into all three of those categories. This dish has more than a handful of components, but the pickled watermelon radishes are undeniably the star; they add an intense depth of flavor without being overpowering (Recipe here: Slow Club Cookery's Pickled Watermelon Radishes). So here it is, the deconstructed sushi bowl. A bed of seasoned sushi rice topped with citrus, pickled watermelon radishes, onions and toasted nori strips. Wowza. Drizzle a little tamari over the top and there you have it, sushi in a bowl.
Easy, beautiful, done.

Sushi rice with rice vinegar and organic sugar. 

Deconstructed Sushi Bowl

(Serves 4)

2 cup sushi rice

2Tbsp unseasoned rice vinegar
2Tbsp organic sugar
1Tbsp kosher salt
1c pickled watermelon radishes, sliced

 recipe here:
My Pickled Watermelon Radishes

1 peeled navel orange, cut into segments
1 large toasted nori seaweed sheet,
cut into strips with kitchen scissors or
a VERY sharp knife, can also be crumbled
1 avocado sliced into 1/4" segments, optional

Tamari or soy sauce for serving

Preparing sushi rice:
Measure out sushi rice into medium saucepan.
Add enough water to cover, swirl and pour off water.
Repeat 2-3 times until water runs clean.
Add 2 cups of water, stir and bring to a boil.
Once boiling, cover and reduce heat to low.
Cook for 15 minutes.
Allow to stand for 10 minutes after cooking time is up.

Whisk sugar and salt into rice vinegar until dissolved.
Turn cooked sushi rice into large mixing bowl.
Pour rice vinegar over rice.
Using a wooden spoon, fold rice over itself allowing vinegar mix to coat all grains.
Allow rice to cool to room temperature.

Once sushi rice has cooled:
Place 1/2c of sushi rice in the bottom of each serving bowl.
Add 1/4 of the orange segments.
Top with 1/4cup of the matchsticked pickled watermelon radishes and onions.
Drizzle a little of the pickling liquid over top.
Finish off with a handful of nori strips and a drizzle of tamari.

Enjoy!

Finished dish, isn't that gorgeous??

Pickled Watermelon Radishes

pretty food makes me happy, and so do homemade pickles.

Asian-Style Pickled Watermelon Radishes

Peeled watermelon radishes from the Egleston winter farmer's market. Gorgeous.

Watermelon radishes, peeled and stem end removed.

Watermelon radishes are like the quiet cool kids of the radish world. Their muted exteriors bear no clues to the beautiful shock or color contained within; poetic huh? What can I say? There are few fruits or vegetables quite as stunningly inspiring as these little tubers. Slicing one open never fails to put a smile on my face, and maybe a little poetry in my head. Yes, radishes are something of an acquired taste, but if you're trying to gently ease into radish-world, they're a damn good way to start. 

Watermelon radish slices, ready for pickling.

While traditional radishes have an strong earthy smell and taste, watermelon radishes are much milder and slightly sweet making them a fantastic raw snack. They generally grow larger, usually a couple of inches in diameter, making them perfect for slicing and, of course, pickling. This recipe is for an Asian-flavored pickle and includes some traditional ingredients such as rice vinegar, sesame oil and coriander. I quite literally always have a jar of these in my fridge as they are a key component in one of my all time favorite meals: pickled watermelon radishes on a bed of seasoned sushi rice, topped with toasted seaweed. The Asian flavors in the pickles play beautifully off the seasoned sushi rice and the crunchy seaweed, making for a perfect and healthy one-bowl meal. They are also a fantastic snack all on their own or delicious (and gorgeous) paired with a light avocado-citrus salad. 

Radishes and onion slices with coriander seeds.. 

Asian-Style Pickled Watermelon Radishes

You will need a clean pint jar with a tightly fitting lid 

1 large watermelon radish (approximately 1c sliced); 

scrubbed, peeled and cut into 1/8" thick slices

1 small white onion, halved and cut into 1/8" thick slices

1 tbsp apple cider vinegar

3 tbsp rice vinegar

1/2 tsp salt

1 tsp organic sugar

1 tsp ground coriander seeds

1 tbsp sesame oil

1 tsp olive oil

pinch of ground pepper

Finished recipe, ready to be covered and chilled. 

Slice watermelon radishes and onions and place in medium sized bowl.

Add vinegars, salt, sugar, coriander, oils and a pinch of pepper, stir to combine. 

Cover bowl tightly with plastic wrap and refrigerate for 12 hours; 

this will give the flavors time to develop.

They are ready to eat after 12hrs in the fridge, but the longer you leave them, 

the deeper the flavor will be.

Transfer radishes to a clean glass jar with a tightly fitting lid.

Will keep refrigerated for up to a month.

Keep these in the fridge and just try to resist eating them all.

Momufuku Soy Pickled Shiitakes

pickles n' punk
Soy Sauce Pickled Shiitakes 

Today I decided to listen to some Fugazi and pickle some things. Sometimes you can't fight the urge, you know? I believe punk to be the perfect pickling/canning music and I'd like to think David Chang would agree. So in honor of the great Ian MacKaye, and with all credit to Mr. Chang, I give you my adaptation of Momufuku's soy sauce pickled shiitakes.
Soy sauce pickles??
Pure genius.

Now, I'm not going to order you to make these immediately, but I will strongly encourage you to do so. A handful of these tossed into a big bowl of white miso with rice noodles is one of my go-to meals year round.
I've also added them to many a noodle dish, both cold and hot.

Perfect every time.

If possible, get yourself to the local Asian grocery for ingredients. I purchased an 8oz bag (that is a LOT of dried mushrooms) for $8.00, as well as my ginger and soy sauce (always good to have on hand).
Stock up!
Trust me, you'll be making this recipe again very soon.

 

Soy Sauce Pickled Shiitakes 
(slightly) adapted from Momufuku

3 Cups loosely packed dried shiitakes (pre-sliced or whole caps)
1/2c vegan organic sugar
1/4c unseasoned rice vinegar
1/4c apple cider vinegar
1/2c tamari or soy sauce
2 small 1/2" knobs of ginger, peeled

Place dried shiitakes in a large bowl, cover with hot water.
Allow to rehydrate for 15-30 minutes.
Once mushrooms are softened, remove from liquid.
Remove stems and, if you have whole caps, cut into 1/4" thick slices.
Take liquid and pour through a fine mesh strainer to remove any debris and set aside.
In a medium saucepan combine vinegars, sugar, soy sauce and ginger.
Add in mushroom slices and 1c of the reserved cooking liquid.
Stir gently to combine.
Bring to a simmer over medium heat, then reduce and gently simmer for 30 minutes.
Allow mushrooms to cool in the cooking liquid then pack into a glass quart jar.
Add enough cooking liquid to cover.

Your pickles are ready to eat now (hooray!) but will also keep for
at least a month in the fridge.