|
|
Post by ohiodreamer on Jan 23, 2020 23:09:04 GMT
Has anyone every preserved these ( wasabi raddish)? My understanding is these are not the wasabi horseradish....but an actual raddish that us similar in flavor.
My husband gets a nasty sinus issue with cough every winter. Large amounts of wasabi on egg rolls from the local restaurant helps a lot. But when I buy wasabi in the store it's not strong enough to help. So I am going to grow these radishes and see if I can preserve them in a way for next winter.
Just looking for ideas. My first thought is to shred and pickle. Just got the seeds this week....so it will be a few months. Can't get raddish seeds in the ground till mid march at the earliest here.
|
|
|
|
Post by Tim Horton on Feb 1, 2020 19:33:48 GMT
Not sure what a Wasabi radish is... Is it the BIG white Asian radish ? Daikon radish, or something like that ??
At one time I was into homemade kimchi... Wonderful stuff.. There is a kimchi version made with this radish that is down right dangerous... In that it tastes good going down, but later it can be an unpleasant experience in the wash room if you eat too much... KnowwhatImean... Enjoy
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Feb 1, 2020 21:54:30 GMT
I use beaver brand horseradish for stuffiness that when my son got sick he asked for beaver.. At first he confused me with that till got the jar himself looked at me like I was stupid. Yep... There is a pix of a beaver on the jar. Now we just call it the beaver.
|
|
|
|
Post by ohiodreamer on Feb 10, 2020 0:50:33 GMT
Not sure what a Wasabi radish is... Is it the BIG white Asian radish ? Daikon radish, or something like that ?? My understanding is it is daikon like....but not a daikon. Flavor is supposed to be like wasabi. Hadn't thought of fermenting. I haven't truly fermented anything before.....I do a quick ferment to make sauerkraut since most of the family doesn't like "standard" sauerkraut. I could do similar with the radish.... |
|
|
|
Post by farmchix on Feb 10, 2020 8:49:55 GMT
My understanding is that the true wasabi radish is made into a powder form or ground into a paste (depending on the region) and cut in to a regular horseradish to reduce the heat in it. That's why some wasabi is so much hotter than others - the amount that it is cut into.
|
|
|
|
Post by Tim Horton on Feb 10, 2020 18:17:33 GMT
Just yesterday we were in town for a couple small errands and a short grocery list..
Of course all our grocery chains have international. One is heavy into India products. Most of the rest are a small mix of Asian, Mexican, and the like.. One has an extensive European selection.. There we found horse radish brown mustard and a horse radish white sauce both from Poland.. Both are quite good, I think. Sweetie isn't keen on spicy like that, but I enjoy the occasional flavor kick....
|
|
