I own an entire bookshelf full of cookbooks. The truth is, however, I hardly ever buy cookbooks. Friends and family (and my own husband!) who know I like to cook will sometimes give me cookbooks as gifts. From time to time, I will receive review copies of cookbooks that I’ll try out. And then once in a while, I’ll get cookbooks from book events and get them signed by the local author (because it’s cool to support our local chefs!).
Only once in a blue moon, when I really, really think a book is chock full of excellent recipes, will I actually buy a book myself.
A couple months ago, after having borrowed my friend’s version of the book countless times, I finally purchased David Chang’s Momofuku cookbook {affiliate link!}.
I had cooked out of it several times already, making his signature Bo Ssam and pork belly buns for a large party once, and they all turned out beautifully. The recipes are well written; David Chang himself is hilarious and his voice most certainly comes through in the book; and all in all, I’ve been quite pleased with the book. Definitely a worthy investment!
One of the simplest recipes in the book is a vinegar pickle recipe. The master recipe is easy, consisting of just water, rice vinegar, sugar, and salt. You can pickle all sorts of things, like fruits (e.g., apples, cantaloupe, watermelon, cherries); root vegetables (e.g., beets, radishes, turnips, carrots), and all sorts of other veggies (napa cabbage, ramps, fennel . . .). The cookbook mentions over a dozen specific vegetables, and gives specific notes on each one.
I decided to try it on some watermelon radish I had in in the refrigerator. I’ve always loved these radishes for their vibrant color and their more mellow punch (compared to normal spicy radishes!).
It was so easy. Combine hot water, vinegar, sugar, and salt together until all dissolved (hee hee, I used my Pyrex beaker because I knew it could handle the hot water – plus it made me feel like a mad scientist!). David Chang says their restaurants use the plastic take-out soup containers to do their pickling, so I followed suit and used the exact same type of vessel. You can use other lidded containers, like mason jars.
Pour the brine over the radishes.
And let sit in the fridge, for 3-4 days.
So easy!
They turned our perfectly. I brought them to a party several days later and everyone loved them. They’re mild, crunchy, and just really refreshing. The thicker you cut the pieces, the spicier they will remain. The pickling process tames the spice of the radish. At our party, some members loved the spiciness (and went for the thicker chunks), while others preferred the milder, sweeter pickles, going for the thinly sliced pieces.
According to David Chang, the pickles will last for about a month, though typically he eats them within a week or so. I think I left some pickles longer than a month and they lost all their sourness and were pretty soft and soggy. It’s definitely better to eat within a few weeks, if possible!
This is a great way to add some life to vegetables (like CSA vegetables, for example!) that you don’t have time to cook. My CSA will be starting again in June, and I’m betting that I’ll be making good use of this technique!
Pickled Watermelon Radish
Recipe from David Chang’s Momofuku cookbook
1 cup water (hot, not necessarily boiling)
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/4 tablespoons kosher salt
Combine above until everything is dissolved. Pour over your sliced radishes and let sit in the refrigerator 3-4 days!
The little watermelon “slices” with the little seeds (sesame?) – SO CUTE!
Yesssss. So yummy.