Radishes are rich in vitamins, nutrients, and minerals, but we quickly run out of ideas for cooking them. Think of fermented radishes to discover new flavours and enjoy radishes all year round!
Slice the radishes with a mandolin to obtain very thin strips. Watch your fingers! Radishes are red enough.
Add the salt and mustard seeds to the jar. Add the radish slices on top, pressing them down with your hands or with a fermentation pestle.
Add water so that the radishes are well covered. Squeeze with the pestle to remove the bubbles.
Place a weight or ViscoDisc on top of the radish slices to prevent any contact of the vegetables with the air.
Close the lid tightly. If you are using a lid with an airlock, fill the airlock with water up to the line.
Let it ferment for 7 to 15 days at room temperature.
When you are satisfied with the taste, put them in the fridge.
Notes
If you are not using an airlock, unscrew the lid slightly from time to time to let the pressure out.Don't know what to do with your radish greens? Turn them into pesto, or use them in your favourite kimchi recipe!
Have you tried it?Share and tag @revolutionfermentation!