Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

This easy recipe for Korean Yellow Pickled Radish (Danmuji) is easy to make and naturally colored. It's commonly served as a ...

Below are Sarah’s instructions for quickly pickling radishes at home, which can be kept for as long as four weeks. How to pickle radishes at home Wipe any dirt from the radishes using a damp ...

Clean the radish bulbs and cut any larger ones in half. Combine the water, vinegar, sugar, sea salt, bay leaves, coriander seeds, peppercorns and allspice berries in a small saucepan. Bring to the ...

Thinly slice radishes and saute them with garlic, ginger, and chili flakes in sesame oil. Add soy sauce for depth of flavor ...

Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and ...

Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese. Mix the vinegar, lemon juice, sugar, star anise ...