Radicchio Ferment is a simple and flavorful condiment made using radicchio di Chioggia. This recipe introduces a delicious way to preserve and enhance the unique characteristics of radicchio. It can be enjoyed as a standalone condiment or used to create Radicchio Tapenade for a more diverse culinary experience.
Properly stored, the Radicchio Ferment can be enjoyed for up to 6 months, allowing you to add a delightful twist to various dishes and culinary creations.
Yield: About 1 quart
(Fermentation vessel: 1 quart or larger)
INGREDIENTS:
- 2 heads radicchio di Chioggia
- 8 cloves garlic, finely grated or minced
- 1–2 teaspoons unrefined sea salt
- 5–6 sprigs basil, leaves removed and chopped (optional)
INSTRUCTIONS:
- Rinse the radicchio di Chioggia in cold water and set aside an outer leaf to use as a follower. Quarter and core the radicchio using a stainless steel knife, then thinly slice it. Transfer the sliced radicchio to a large bowl.
- Mix in the finely grated or minced garlic, 1 teaspoon of salt, and chopped basil (if using). Massage the mixture into the radicchio leaves. Taste the radicchio, and it should have a noticeable saltiness without being overwhelming. Add more salt if necessary. The radicchio will begin to look wet and limp, and liquid will start to pool.
- Transfer the radicchio mixture to a 1-quart jar or crock, pressing it down with your fist or a tamper as you work. When pressed, you should see some brine on top of the radicchio. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar. Place the reserved outer leaf on top of the radicchio. For a crock, cover the leaves with a plate that fits the opening and covers as much of the vegetables as possible, then weigh it down with a sealed water-filled jar. For a jar, use a sealed water-filled jar or ziplock bag as a follower-weight combination.
- Set aside the jar or crock on a baking sheet to ferment in a location nearby, away from direct sunlight, and cool for 5 to 10 days. Check daily to ensure the radicchio remains submerged, pressing down as needed to bring the brine back to the surface. If any concerns arise, refer to the appendix regarding harmless scum.
- Begin testing the kraut on day 5. It is ready when the vibrant color of the radicchio has muted, the bitterness has softened, and the pickle-y sour taste has developed to your liking.
- Store the Radicchio Ferment in jars with tightened lids and keep them refrigerated. This kraut can be stored in the fridge for up to 6 months, allowing you to enjoy its tangy goodness and versatile applications.
TIPS:
- Select fresh heads of radicchio di Chioggia for the best flavor and texture. Look for firm, vibrant leaves without any signs of wilting or discoloration.
- Start with the recommended amount of salt (1-2 teaspoons), but feel free to adjust it according to your preference. Taste the mixture after massaging in the salt and add more if needed. Remember, the salt should provide a noticeable but not overpowering saltiness.
- Massaging the radicchio leaves with the salt and other ingredients helps to break down the cell structure and release their natural juices. This encourages the production of brine and ensures even fermentation.
- It’s crucial to keep the radicchio submerged in brine during fermentation to prevent mold growth. Use a follower-weight combination (such as a sealed water-filled jar or a ziplock bag) or a plate that fits the container’s opening to press down the radicchio and keep it submerged.
