My Father and I have been in cooking school together for the last few weeks. It’s been an amazing experience with one exception: there tends to be a lot of waste.
Last Monday I saw a bag of almost 2 dozen radishes (radii?). The greens were wilting but the bulbs were fresh and bright. I had two options: let them go to waste or take them home.
Less than a week later I’m left with an amazing batch of fermented radish pickles. They don’t have the intense bite of a radish; in it’s place is the sour note of a good pickle. You can make them in minutes and eat them as is, add them to salads, cook with them or add them to sandwiches. They’re also very pretty:
Fermented Radishes – Ingredients
- As many radishes as you’d like (12-18 will work for this recipe)
- 2 tablespoons coarse salt
- 1 quart/ liter non-chlorinated water
- 1 liter/quart of water
- 1 quart/ liter mason jar
Fermented Radishes – Instructions
- Clean radishes, cut the tops and bottoms off
- Add radishes to clean mason jar and add salt. Toss to mix.
- Cover in water.
- Leave on counter, covered with a towel or cloth (to prevent flies or other contaminants from entering)
- Taste after 2 days. It will take 2-12 days (depending on the temperature of your kitchen). As our kitchen is relatively cool this time of year it takes 8-10 days before they are sour enough for me (the ferment will taste salty at first before becoming increasingly sour). They are ready when you are happy with how they taste!
What would you eat these with?
- Leave on