Ferment those radishes.
Fermentation is a great way to use those veggies.
You can find a myriad of recipes online and how-tos. However, it is surprisingly easy. 1 TBSP sea salt per one quart of produce and liquid. Stir to dissolve.
Slice radishes, pack tightly in one quart glass jar, put either a glass puck or in this picture I used a cabbage leaf. The goal is to keep the produce under the liquid. Add salted water to cover and cover with a lid. Make sure you open the lid every 6 hours or so to release the gases. You can check after 1 or two days to see if the taste is to your liking. Depending on the temperature of your home, the time period varies. After it is to your liking, place in fridge. It's that easy. :) Fermented radishes are great in salads, by themselves as a side or on a sandwich.
Now, try carrots! :)
Until next time...
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