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Lacto-fermented Radishes with Carrots and Ginger

Make the most of spring with this Asian-inspired crunchy ferment.


Ingredients:

  • 2 tablespoons sea salt
  • 4 cups filtered water
  • ⅔ pound radishes
  • ⅓ pound carrots
  • 4 scallions
  • 1 teaspoon minced ginger
  • Oak, grape, or mesquite leaves (optional, to retain crunch)

 

Instructions:

  1. Make a brine by dissolving sea salt in water.
  2. Cut radishes and carrots into thick slices. Finely chop scallions.
  3. Add ginger to the bottom of a quart jar. Top with radishes, carrots, and scallions, distributing evenly throughout. Pour brine over all, leaving about 1½ inches of headspace. Place leaves on top of vegetables.
  4. If necessary, weigh the vegetables down under the brine.
  5. Cover jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop. 


Ready for More Fermented Root Vegetables?

 

                                                
   
Bowl of radish and carrot slices with chopped greens on white background


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