Peppery Lacto-Fermented Radishes
 
 
Author:
Recipe type: Fermentation
Ingredients
  • 3 cups boiling water
  • 2 tbsp celtic sea salt
  • 2 bunches of salad radishes, washed and tops and tails removed
  • 1 tsp whole cloves
  • 1 tsp whole peppercorns
  • ½ tsp caraway seeds
Instructions
  1. Make brine by dissolving the sea salt in water and put aside to cool. Wash and sterilise 3 250ml capacity jars. Mix spices together in a small bowl and set aside.
  2. Thinly slice radishes with a mandolin or food processor slicing attachment. Distribute mixed spices between the three jars then pack the sliced radishes on top and pour cooled brine over the top and leave 2cm headspace.
  3. Push any floating radish under the water and weigh down with small saucer or jar lid, stone, small cup filled with water or crumpled baking paper. Cover tightly and allow to ferment for a minimum of 3-4 days or until fermented, bubbly and sour (I left mine to culture for about a week). Store in a cool, dark place (where it will continue fermenting), or in the fridge.
Recipe by @OmNomAlly at https://omnomally.com/2013/10/31/lacto-fermented-radishes/