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Lacto-Fermented Radishes
Adapted from a recipe in
Simple Food {for spring}
.
Course
Condiment, Vegetable
Servings
1
Quart
Author
Wardee Harmon
Ingredients
3
bunches
radishes
ends chopped off and cut into quarters
3
cloves
garlic
crushed
1/2
teaspoon
mustard powder
1
bay leaf
1/2
teaspoon
coriander
1
inch
ginger
cut up into chunks
1/4
cup
whey
dripped out from plain yogurt or kefir with active cultures, or from raw cheesemaking
1/4
red onion
sliced thinly
1
tablespoon
sea salt
1
cup+
pure water
approximately
Instructions
Put all ingredients (except salt and watein a clean wide-mouth quart size jar.
Dissolve the salt in a cup of water -- if necessary heat it and then cool it.
Pour over all ingredients.
Add additional water to cover all ingredients, but keeping below 1” from jar rim.
Use a clean regular mouth jar lid to weight down ingredients below surface of liquid (otherwise they like to float up to the top).
Cover jar tightly.
Let ferment at room temperature for 3 to 5 days.
Taste to see where you like the texture and taste.
Skim off any mold that accumulates on the surface.
When done, transfer to the refrigerator or cool storage.