If you don’t love radishes . . .
This recipe just might change your mind! Fermenting radishes takes some of the “bite” out of their flavor, replacing it with a slightly garlicky tang. Both of my kids have been known to ask for second and third helpings when this dish makes it to our dinner table, so give it a try!
Fermented Garlicky RadishesIngredients
- 3 1/2 cups radishes, sliced
- 2-3 garlic cloves, peeled
- 3 tablespoons unrefined sea salt
- 4 cups filtered water
- 1½ quart jar with airlock OR a 1½ quart jar with tight fitting lid
- a weight to keep the radishes beneath the salt brine – I use a glass weight that came with my airlock jar but a plastic lid that fits inside the mouth of the jar or a stone that has been boiled and allowed to cool will work, too
- a kitchen towel
- Thoroughly wash and dry your jar and lid before getting started.
- Prepare your salt brine by mixing the salt and water together and stirring until dissolved.
- Pack radishes and garlic into your fermenting jar.
- Pour salt brine over the radishes until completely covered, leaving at least one inch of space between the top of the brine and the lid.
- Place a weight inside the mouth of the jar to keep your radishes under the brine. Cover tightly and set up the air lock if you’re using one.
- Drape jar with a towel and let radishes sit on your counter for 3-7 days, depending on how sour you like them.* When they’ve reached the level of sourness you like remove the weight from inside the jar and transfer to the fridge.