Fermented Radish Slices Recipes

FERMENTED RADISH PICKLE

Steps:

• Gather the ingredients.
• Dissolve the salt in the filtered water. It's important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process.
• Slice off the leaf and root ends of the radishes. Julienne them into matchstick sized pieces, or slice into 1/8-inch rounds. A mandoline or the thin slicing blade of a food processor will make this step easier.
• In a large bowl, toss the radish, sliced onion , garlic, and red pepper flakes, if using.
• Pack them into a sterilized 1-quart glass jar (or two 1-pint jars).
• Pour the brine over the ingredients. Press gently on the vegetables and spices to release any air bubbles. The brine should completely cover the other ingredients. If the vegetables are staying immersed in the brine, just cover the jar loosely with a lid. If the vegetables float above the brine, weigh them down with a smaller glass jar filled with water.
• Place the jar on a small plate to catch the overflow that may happen as it starts to ferment. Leave it at room temperature for 24 to 48 hours.
• Remove the lid or small jar weight and check the pickled radishes after the first 24 hours. You should start to see some bubbles and it will begin to develop a slight sour smell (like sauerkraut, but more pungent due to the garlic).
• Once the radishes are actively fermenting, transfer the jar to the door of the refrigerator. This is the warmest part of your refrigerator but still cooler than room temperature-perfect for your radishes to continue to ferment slowly. Fermented radishes are ready to eat 1 to 2 weeks after you make them. If you plan to store them for longer than a month, move the jar to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).

QUICK PICKLED RADISHES

Steps:

• Place radish slices into a pint-sized jar with a lid.
• Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
• Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.