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
- 2-3 tablespoons sea salt
- 2 bunches of radishes
- Seasoning seeds such as dill, mustard, caraway, etc.
- Prepare the brine by completely dissolving salt in 4 cups of water.
- Wash radishes well and remove tops and tails. Cut small radishes into quarters and larger ones into sixths.
- Place spices or seasonings in the bottom of a quart jar. Pack radishes on top of seasonings and cover with brine, leaving about 1 inch of headspace.
- If necessary, weigh radishes down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- 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.
- Once radishes are finsihed culturing, put a tight lid on the jar and move to cold storage.
Makes 1 quart.
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