One of the experimental crops i trialed in my garden over fall/winter. I struggled mightily to find and info online about how to grow it and moreso, how to process this veggie. I mean was even using chinese translation an trying to find scraps of info. The couple of videos online suggest roasting it. HINT: do not roast it–it tastes nasty. I was about ready to call it a learning experience and never grow it again, but then I decided to ferment it and see if that works. It definitely works and to a high level, as well. I dont have a ton of fermenting experience, but this was a real eye opener. These would be very good on a charcuterie board–pungent hit of mustard up front for 5 or 6 seconds then a lovely tang from lactofermentation like a spicy pickle.
by SnooConfections812
3 Comments
I’d have grated it fresh like horseradish
Nice job on experimenting with a new vegetable and trying different ways of preparing it. This is not something I’ve grown before, will have to try it. Where’d you get the seed?
I’m just going to say it, did you try peel and stir fry?
Also, if the flavor profile is anything like horseradish, you should be able to make a spicy creamy sauce out of it using mayo and sour cream. The horseradish stuff pairs well with roast beef on a sandwich, so I would start there.