Make the most of spring with this Asian-inspired crunchy ferment.
2/3 pound radishes (this is approximately 1 bunch)
1/3 pound carrots
1 teaspoon minced ginger
4 scallions, minced
2 tablespoons sea salt
3 to 4 cups filtered water
Oak, grape, or mesquite leaves (optional, to retain crunch)
Cut radishes into thick slices, cutting each radish into only 2 or 3 slices, depending on the thickness of the original radish. Repeat with carrots and scallions.
Mix sea salt with 2 cups of warm filtered water. Stir to dissolve salt, then add one more cup of cold water to bring brine to room temperature.
Add ginger to the bottom of a quart jar. Top with radishes, carrots, and scallions, distributing evenly throughout. Pour brine over all, leaving about 1-1/2 inches of headspace. Place leaves on top of vegetables followed by a weight to keep the vegetables submerged.
Cover jar with a tight-fitting lid and airlock, if using. Put jar in a 60° to 75°F location (ideally) and allow to ferment for 3 to 10 days. If you are not using an airlock, be sure to “burp” the jar every day for the first few days to allow gases to escape.