Lacto Fermented Radishes
Well with a blog name like Lacto Fermented Radishes I’m sure to be screaming up Google’s rankings, before I know it I might crack page 100!!! Lacto Fermentation is a scary name for one of mankind’s oldest forms of preserving foods. Broken down into its basic component it is preserving food with salt and the help of some friendly micro-organisms. The salty brine that the vegetables (radishes in this case) soak in prevents the build up of harmful bacteria while the good bacteria ( yes, there are some good ones out there so lay off on the Purell for a bit) work their magic. The good bacteria also help by producing an acidic environment that helps squelch the bad bacteria’s desire to spoil our food.
What Do I Need?
- Sliced radishes
- Kosher Salt (any non-iodized salt will do)
- Some Peppercorns
- Peeled clove of garlic
How Do I Do It?
Drop a few peppercorns and the peeled clove of garlic into a clean pint mason jar. Mix the brine solution in another clean container. I was making just one pint this evening so I mixed 1 Tbs of salt with 16 oz of bottled water. Fill the jar with the radishes and add the brine, leaving about 1/4 inch of headspace.
Cover them tightly and find a nice dark and cool place to keep them for a few days. This is my first attempt at preserving food with lacto-fermentation so stay tuned as I will be trying them this weekend.
*** Update 5/30 ***
Well I cracked open the jar of radishes on Saturday night. I had two victims, err I mean volunteers, try them. 2 out of 3 testers liked them. The radishes have a nice garlicky saltness to them with just a bit of a sour , reminiscent of a good half-sour dill pickle. I do think my wife was slightly turned off by trying something I had fermented in our pantry but she was game so props to her. I would make these again and look forward to trying some other veggies when they come out of the garden.
Inspired by The Urban Homestead (Expanded & Revised Edition): Your Guide to Self-Sufficient Living in the Heart of the City (Process Self-reliance Series)
and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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