Naturally Pickled Radishes (lacto fermented)
Posted June 9, 2011 by
Ready Time 0 min Servings:

Ingredients

Directions

From www.gnowfglins.com 3 bunches of radishes, ends chopped off and cut into quarters 3 cloves garlic, crushed 1/2 t mustard powder 1 bay leaf 1/2 t coriander 1" ginger, cut up into chunks 1/4 C whey, dripped out from plain yogurt or kefir with active cultures, or from raw cheesemaking 1/4 red onion, sliced thinly 1 T sea salt 1 C+ water (approximate) Yield: 1 quart Put all ingredients (except salt and water) in a clean wide-mouth quart size jar. Dissolve the salt in a cup of water - if necessary, heat it and then cool it. Pour over all ingredients. Add additional water to cover all ingredients, but keeping below 1" from jar rim. Use a clean regular mouth jar lid to weight down ingredients below surface of liquid (otherwise they tend to float up to the top). Cover jar tightly. Let ferment at room temperature for 3 to 5 days. Taste to see where you like the texture and taste. Skim off any mold that accumulates on the surface. When done, transfer to the refrigerator or cool storage.