4 cups filtered water filtered water filtered water
2/3 Lbs. radishes radishes radishes
1/3 Lbs. carrots carrots carrots
4 scallions scallions scallions
1 tsp. minced ginger minced ginger minced ginger
Oak, grape, or mesquite leaves (optional, to retain crunch) Oak, grape, or mesquite leaves (optional, to retain crunch) Oak, grape, or mesquite leaves (optional, to retain crunch)
Instructions:
Make a brine by dissolving sea salt in water.
Cut radishes and carrots into thick slices. Finely chop scallions.
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.
Cover 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 the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.
