Summer is here. Definitely it is time to harvest some spring radishes, such as French breakfast, from the garden. Except using them for salad, they are good for ferments as well.
Radish is popular in Oriental cuisine. This is another simple recipe and good for beginners. The flavor is mild and the texture crunchy.
Makes 1 quart
2 lbs red, green or daikon radish, peeled and thinly sliced
1 tbsp sea salt
4 tbsps whey (if not available, use an additional 1 tbsp salt)
1. Mix the ingredients in a big bowl and pound with a pickle packer or potato masher to release the juices.
2. Pack the mixture lightly with a pickle packer or potato masher into a wide-mouth mason jar. The top of the radishes should be at least 1 inch below the top of the jar with the juices just covering them.
3. Use a glass weight to cover the mix, and press down so the juice covers the weight.
3. Cover the jar tightly with the fermenting lid, set the date tracker, and keep at room temperature for about 3 days before transferring to cold storage.
Commenti