Please don’t throw away your radish tops! Pickled radish greens can be as delicious and versatile (and healthy!) as the radishes themselves. This quick and easy pickling method preserves them for a week when refrigerated, so you can add a bright, ginger-y punch to any meal.
1 bunch Local Roots radish tops
1/4 inch knob of ginger
1 Tbsp. mirin or substitute 1 tsp. sugar
1 tsp. soy sauce
¼ cup rice vinegar
2 tsp. sesame oil
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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