Kurz vor den Sommerferien haben wir in unserem Schulgarten ein paar Mooli-Samen gesät, so nebenbei. Wir haben nicht viel Erfolg damit erwartet, da sie über die Ferien weitgehend unbeaufsichtigt blieben, aber sie sind erstaunlich gut gewachsen. Meine Frage ist: Was kann man damit MACHEN?
Von: Asynhannermarw
7 Comments
Kimchi, straight lacto fermented with garlic, or pickled are great ways to preserve.
I’ve used it in parathas, as part of okonomiyaki along with cabbage, cut into long ribbons with things stuffed inside them. Also just cut into wedges and braised.
Can search for daikon (Japanese name. Same veggie) to find extra recipes.
Very jealous! I’m on my 3rd try of mooli this year, first 2 plantings bolted and the slugs are denting my 3rd lot, started in mid August. We love mooli parathas in this house and I want to grow them so badly! I have harvested the green pods after flowering as they’re very tasty too.
Amazing pickled, they soak up flavour and stay crunchy. If you pickle them alongside red cabbage they take on the colour and it highlights the cool star pattern inside them too. Fab with Japanese food
I’m so jealous. I’ve tried growing them so many times but they get holes in them and they never grow big enough before bolting.
Some of my favourite recipes:
https://www.justonecookbook.com/pickled-daikon/#wprm-recipe-container-59139 – simple and lovely with a bowl of steamed rice
Cantonese or sichuan braised beef with daikon
And Chinese radish cake, I prefer the stir fried version with sauce. I mixed these two recipes together: https://thewoksoflife.com/turnip-cake-lo-bak-go/#recipe and https://mylovelyrecipes.com/recipes/chinese-cuisine/turnip-cake-recipes-char-koay-kak-lo-bak-go-chai-tow-kway/#google_vignette
cook and eat like a carrot
Pretty good in a Chinese braised beef stew
Oden from Japan is the one I would go for