I’m growing radishes and Hawaiian chili peppers. Turns out, radish tops and hot peppers make an excellent easy-to-prepare tsukemono with spicy kick.
Here’s the ridiculously easy recipe:
Smash a Hawaiian chili pepper. Add 2 teaspoons of seasoned rice vinegar. Add two tablespoons of shoyu. Chop up radish leaves into 1-inch pieces. Place radish leaves in bowl with shoyu vinegar mixture. Stir, pouring liquid over radish leaves. Sprinkle with salt to taste and let sit on the counter for 30 minutes.
That’s it. Done. Enjoy.