Radish Ferment is a versatile and vibrant recipe that allows you to explore the world of fermented radishes. Whether you choose red radishes, Watermelon radishes, or Daikon radishes, this recipe will showcase their flavors and textures in a dramatic and delightful way. The Mastering Sauerkraut technique, described on page 53 of the recipe book, serves as the foundation for this ferment.
Once the radishes reach the desired flavor profile, characterized by a crispy crunch and pleasingly sour notes, they can be transferred to jars with tightened lids and stored in the refrigerator. Properly stored, the Radish Ferment can be enjoyed for up to 6 months, providing a tangy and refreshing addition to your meals.
Yield: About 2 quarts
(Fermentation vessels: 2 quarts or larger)
INGREDIENTS:
- 3 pounds radishes, thinly sliced
- 1 tablespoon unrefined sea salt
INSTRUCTIONS:
- In a large bowl, combine the thinly sliced radishes with half of the salt. Massage the mixture well with your hands, ensuring the salt is evenly distributed. Taste the radishes, and they should have a noticeable saltiness without being overwhelming. Add more salt if necessary. The radishes will start to look wet and limp, and liquid will begin to pool.
- Transfer the radishes to a 2-quart jar or crock, a few handfuls at a time. Press down with your fist or a tamper as you work to compact the radishes. As you press, you should see brine on top of the radishes. Leave 4 inches of headspace for a crock or 2 to 3 inches for a jar. Place a primary follower on top of the radishes. For a crock, cover the follower with a plate that fits the container’s 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 the fermentation vessel on a baking sheet and place it somewhere nearby, away from direct sunlight. Allow it to ferment and cool for 5 to 14 days. During this period, check the radishes daily to ensure they remain submerged in the brine. Press down on the radishes as needed to bring the brine back to the surface. Although harmless scum may appear on top, consult the appendix if you have any concerns.
- Starting from day 5, you can begin testing the flavor of the radishes. They are ready when they have a nice crispy crunch with pleasingly sour notes. Adjust the fermentation time based on your preference.
- Transfer the fermented radishes to jars with tightened lids, leaving as little headroom as possible. Press them down under the brine to ensure proper preservation. Store the jars in the refrigerator. The Radish Ferment will keep refrigerated for up to 6 months, allowing you to enjoy its tangy goodness over an extended period.
Discover the delightful flavors of Radish Ferment as it adds a zesty twist to your dishes and unlocks the full potential of radishes through the art of fermentation.
