Good afternoon, my reader. Radish appeared in the diet of people many centuries ago. It is almost never used in modern dishes, but in vain. It can be cooked very tasty, and it also contains a huge amount of nutrients.
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Types of radish and their beneficial qualities
Radish belongs to vegetables from the Cabbage genus, grows almost everywhere - from Europe to Asia. In ancient Russia, this vegetable was the basis for many dishes. Radish is rich in minerals, potassium, magnesium, zinc, phosphorus and amino acids. Therefore, by introducing it into your diet, you will close many of the needs for nutrients.
There are three main types of radish:
- Black. Distributed on the territory of Russia, the taste is slightly bitter due to the high content of mineral salts. It is considered the most useful type of radish.
- Green (margelan). It is very popular in Asia, soft and delicate in taste, there is practically no bitterness.
- White (daikon). The Japanese bred this variety not very long ago, its taste is not the same everywhere - in the middle it is sweet, towards the end it reveals a spicy and pungent aftertaste.
Conventional winter preservation of radish
Radish can be kept out of the workpiece, it can be kept fresh for a long time without losing its useful qualities. But if you have nowhere to keep it, then conservation is a great way out. For lovers of spicy snacks, you can prepare a Korean salad, if you want to get acquainted with traditional Russian cuisine, then cook a grouse or pickled radish. You can also aim at the exotic and cook jam from this vegetable. And almost everyone likes salads with sweet pepper.
What you need for a pepper and radish salad:
- a kilogram of fresh black radish;
- 5 - 6 medium fresh sweet peppers;
- 2 medium carrots;
- some greens (celery and parsley).
Wash the radish, peel it and grate it on a coarse grater. Peppers must be peeled and cut into thin slices, carrots can be grated or cut into strips. Now we put all the vegetables in one container and sprinkle with chopped herbs.
To make a marinade, take garlic, Art. spoonful of salt and sugar and 30 ml of 9% vinegar. Put the garlic on the bottom of the jars, then add salt and sugar. Next, you can put the radish with other vegetables in the jars and pour boiling water with vinegar. Then close the jars with metal lids and leave for two weeks.
Korean radish salad
A simple and effective snack will not take much time. The radish should be cut into thin strips and left in a colander to drain the juice. Next, you need to chop the onion in half rings, and pass the garlic through a garlic press to make a puree. In a mortar or blender, grind the allspice, coriander, clove and red pepper together. Now you can mix all the spices and vegetables together, heat 100 g of vegetable oil, pour over them and mix. This mixture must be allowed to brew for 24 hours, then it can be laid out in clean cans and closed with plastic lids.
Radish jam
The taste of this dessert is peculiar, but not devoid of its charm and exotic flavor. For jam, take:
- a kilogram of radish (it is better to use daikon);
- 80 g of almonds;
- 75 g of walnuts;
- 245 g of honey;
- 500 g sugar;
- a pinch of dried ginger.
Boil finely chopped radish, squeeze and mix with honey, sugar and almonds. Bring this mixture to a boil, then cook for another 10 minutes. Pour the cooled jam into jars, sprinkle with walnuts on top and cover with lids.
Do you make preparations for the winter from radish?
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You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers