This is an easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients, and we don’t stop with radishes. This is a basic formula for lacto-fermentation. Just like sauerkraut or kimchi. Consider cabbage, carrots, and turnips as well. Enjoy with a range of dishes, from rice to salads to hotdogs. This is a versatile ingredient for the home.
Ingredients:
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½ lb (227g) Fall or winter radishes shaved on a mandoline
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1 ½ tsp (8g) kosher salt
Directions:
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With your hands, mix the radishes thoroughly and evenly with the salt until it is dissolved. Transfer to a small jar or glass container.
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Press the radishes into the bottom of the glass until the water from the radishes covers the surface.
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Place a bowl on the surface of the radishes to ensure they stay below the surface of the brine.
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Cover loosely with plastic film.
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Allow the radishes to ferment on the counter for two to three days before transferring to the refrigerator.