Yep. That works. We got too many radishes from CSA. If we don't eat them right away, they tend to go bad. We ferment them and add the radishes to tacos and salads. Do you make Kimchi too? I'm anticipating picking our cucumbers too. That's always fun.
For salting the veggies in mexican-style escabeche, yes your method works, but personally I prefer to just use a stronger brine, as with fermented dill beans (2.5 to 3.5%), that will offset the dilution factor from the veggies nicely, and then there will be a good amount of nice brine that is left over after the vegetables are eaten. Also, escabeche served in Mexican restaurants is usually quite salty (in my experience), so even 3.5% is not that salty in comparison. Anyway, my "grain of salt" so to speak.
Yes, the only reason I salted them is that I packed them so tightly into the jar that it was easier to calculate the percentage dry than wet. Coincidentally, my next post will be about the brine...!
Yep. That works. We got too many radishes from CSA. If we don't eat them right away, they tend to go bad. We ferment them and add the radishes to tacos and salads. Do you make Kimchi too? I'm anticipating picking our cucumbers too. That's always fun.
For salting the veggies in mexican-style escabeche, yes your method works, but personally I prefer to just use a stronger brine, as with fermented dill beans (2.5 to 3.5%), that will offset the dilution factor from the veggies nicely, and then there will be a good amount of nice brine that is left over after the vegetables are eaten. Also, escabeche served in Mexican restaurants is usually quite salty (in my experience), so even 3.5% is not that salty in comparison. Anyway, my "grain of salt" so to speak.
Yes, the only reason I salted them is that I packed them so tightly into the jar that it was easier to calculate the percentage dry than wet. Coincidentally, my next post will be about the brine...!