How to cut radish
Depending on the dish you want to cook, you need the radish in different sizes and shapes. The most popular is the cutting technique, thanks to which you get an accordion.
To do this, follow these steps:
- Cut off the greens and the top of the vegetables. Then peel the radish well.
- Once you’ve done this, you’ll need to make nicks in the radish every two to three millimeters. Don’t cut it, but score it a little more than halfway.
- Do the same on the back. Hold the radish slightly askew.
- Now you have the popular shape of the accordion. Before you eat the radish, you should salt it and let it steep in a glass.
- The vegetables are ideal in this form as an accompaniment to Schupfnudeln and potato dishes.
Other cutting techniques
In addition to the spiral shape, there are a few simpler ways to cut the radish:
- If you want to prepare a delicious salad as a dish, you should slice the radish as thinly as possible. Don’t forget to peel the radish beforehand.
- You can achieve a particularly accurate result with a paring knife. With this, even particularly thin slices succeed.
- Alternatively, you can cut the vegetables into small cubes to use as an accompaniment to a soup.
- To do this, first cut the radish lengthwise several times so that you get rectangular strips. Now divide this again lengthwise at short intervals.