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Radi
Radi: salted spiral-cut white radish, the Bavarian beer-garden snack
In Bavaria a Radi is a single big white radish, cut into one long spiral or paper-thin slices and salted until it 'weeps', then eaten with your fingers in the beer garden between bites of pretzel. Stalls at Munich's Viktualienmarkt sell the long white roots from spring to autumn, and old regulars carry a special spiral cutter. It is crisp, peppery and cooling, the opposite of everything rich on the table. A common mistake is eating it straight away: the salt needs ten minutes to draw out the bitter juice and soften the bite. Chef's tip: pick a heavy, firm radish with a smooth skin; a light one is often woody and hollow inside.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/4 doneStep 1: Wash and peel the 1 large white radish (daikon type) and cut off both ends. If you have a spiral cutter, push it into one end and turn to make one long spring. Otherwise slice it as thinly as you can on a mandoline or with a sharp knife.
5 minStep 2: Fan the slices out on a plate, or pull the spiral open like an accordion so salt can reach every layer. Sprinkle the 1 ½ tsp flaky sea salt evenly over all the cut surfaces.
2 minStep 3: Leave for 10 minutes. The radish is ready when beads of liquid sit on the surface and the slices bend without snapping.
10 minStep 4: Tip off the liquid, scatter with 1 tbsp chives and eat at once with buttered rye bread (or gluten-free bread). Common mistake: salting it hours ahead, which turns it limp and watery.
1 min
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does radi take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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