Say hello to one of the tastiest ferments.
1. Separate the radish from radish leaves and keep the leaves for another use. Wash the radishes and cut them into quarters.
2. Weigh all the ingredients and put everything into a flip-top jar. Shake the jar to make sure that the salt is dissolved.
3. Put the jar on a small plate on your kitchen counter for 4-5 days until the water in the jar is murky and bubbly. After four days, carefully open the jar and taste the ferment. You will know that the ferment is ready by having funky smell and flavours.
4. Once the ferment is ready, store it in your fridge where it will last for around 6 months.
This recipe is a guideline only, and you can use any amount of radishes and water, as long as you add 3% of salt to the combined weight of ingredients.
Make sure that the radishes are submerged in the jar, as they like to float. For that purpose, you can use a few leaves of white cabbage that can be stuffed on top of the ferment to keep everything submerged.
Make sure that all the tools that will come into contact by any of the ingredients are super clean.
Extra tip: If you would like to have a more picturesque jar of ferment, leave the radishes whole. It might extend the fermenting time by a few days, but does not impact the flavour.
Good thing about ferments? No leftovers. Lasts way too long in the fridge so plenty of opportunities to use it.
Fermented radish is particularly nice on bread and butter.
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