Fermented Radishes

Recipe From: Flossie
Prep Time: 45 minutes Total Time: 7 days
Serves: 10

Ingredients:

Directions:

Wash the radishes thoroughly and trim off the ends. Slice into thick rounds or cut in halves (keep them whole if they’re tiny).

Make the brine + prep the spices

Dissolve the salt (25g per liter of water) in the water to make a brine. You may have some brine left after filling the jar.
Peel the garlic, slice each clove in thick slices and set aside. Give the dill a quick rinse under the cold water tap. Slice the chili if adding. Measure the spices.

Stuff the jar

In a jar (approximately 1 liter capacity) add dill, a few garlic slices, then start stuffing with the radish slices. Don’t force them too much, but press gently to pack them tight enough so they don’t float above the brine.
Cover with a lid and set on the counter at room temperature, but not too close to any heat sources or sunlight. Put the jar on a tray or plate, because some of the brine may leak during fermentation.

Burp daily

After 1-2 days (depending on how warm your kitchen is) you will notice the brine in the jar getting pink and slightly cloudy.
Every day for the next week, use a clean straw to gently blow into the jar to release gases formed by the friendly bacteria. You may notice the radishes tend to float, just push them down gently.
With a clean spoon taste the brine daily from day 3 onward to see how sour you like it.

Move the pickled radishes to the fridge

After a week, your fermented radishes are ready! Give them a taste to make sure you like how tangy they taste, because if you want them more sour you can extend the fermentation for an extra day.
They should be slightly sour, acidic, a little fizzy and very tasty. They will keep in the fridge for at least 3 weeks. Don’t worry if there is a slight sediment settled at the bottom of the jar, it’s normal.

*Note, approximate conversions from grams and liters:

500g radishes = 3 to 4 cups, sliced

1 liter water = 4 ¼ cups

25 g salt = 4 tsp

20 g dill = 5 tbsp