Fermented radishes are simply divine. Crunchy, and refreshing, they are a wonderful addition to a green leaf salad. After the fermentation process, the brine has shown some antioxidant properties. You may be able to add the brine into your green leafy salad dressing, or add it to a cold salad in place of some of the mayonnaise to boost its health benefits.
To Make Fermented Radishes:
Equipment:
- A set of Fermentools or just a starter kit, or you can use a different fermentation vessel, such as a fido jar (a jar with a hinged lid.)
- Wooden spoon for stirring.
- Toothpicks for taste testing–don’t use a fork, the metal may mess with the good bacteria that are growing.
- Mason jar/s (unless using a crock or other vessel) – A pint or quart-sized jar is perfect for this ferment
Ingredients:
- 10 radishes, give or take a few depending on the size of your container. You will need enough to fill the vessel and leave a one-inch headspace.
- 5% brine using Himalayan Salt
- Filtered Water
Method:
- Wash your radishes, and slice thin.
- Place radish in fermenting vessel, packing tightly.
- Put weights on top.
- Add brine just until the weights are covered.
- Ferment for 3-5 days.
- Taste at 3 days and see if they taste good. If you think they need more time, let them ferment for a couple more days.
- When fermenting has completed, place in the refrigerator.
How to eat fermented radishes:
- Add it to this wonderful kale salad recipe.
- Add it to any salad. It will add a wonderful crunch and zesty flavor.
- Of course you can just eat them right out of the jar. They are really good.
- Put it in any other recipe calling for raw radish. It can substitute a raw radish flawlessly.
- As an hors d’oeuvre, on a toothpick combine a radish, cheese of choice, possibly some salami and an olive.
****************************************