Title: Pickled Radish Greens
Categories: Japanese Condiment
Yield: 6 Servings

		Stephen Ceideburg
1	bn	Young radishes, greens only
2	ts	Salt
1	ts	Sugar
1/2	c	Water
		Soy sauce to taste

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use.

Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator.

Just before serving, drain and squeeze dry in a kitchen towel.

Place in small serving bowl and add soy sauce to taste.

PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

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