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42 minutes ago, liamsaunt said:I have done that before but pickled won't solve the quantity problem I am dealing with right now.
I mainly use them in soups, cut into sizeable chunks. Daikon and pork rib soup is common around here.
I also sometimes sprout them to use the tops as greens.
31 minutes ago, liamsaunt said:I have done that before but pickled won't solve the quantity problem I am dealing with right now.
I mainly use them in soups, cut into sizeable chunks. Daikon and pork rib soup is common around here.
