When spring comes full-on you may be wondering what you can do with all of those spicy radishes besides eating them in salads or dipping them in ranch dressing.
Radishes just aren’t that versatile, due to their intense spiciness, but they flourish when fermented in this cultured vegetable recipe.
- 4 cups water
- 2 to 3 tablespoons fine-grained sea salt
- 2 bunches of radishes
- Seasoning seeds such as dill, mustard, caraway, etc.
- Prepare the brine by heating 4 cups of water and dissolving the salt in the water. Let cool before pouring over vegetables. Any leftover brine can be stored in the refrigerator for a week for fermenting vegetables.
- Wash radishes well and remove tops and tails. Cut small radishes into quarters and larger ones into sixths.
- Place any spices or seasonings such as garlic, mustard, bay, etc. into the bottom of a quart jar. Pack the radishes on top of any seasonings and cover with the cooled brine, leaving about 1 inch of headspace. If the radishes tend to float above the water line then either take a very clean jam jar lid and place it on top of the radishes to weight them down or devise another way to keep the vegetables below the level of the water.
- Cover tightly and leave at room temperature for 2 to 3 days or until bubbly and fermented.
- Move to cold storage.