Fermenting is something new I have been adding to my list of items I wanted to learn how to make and store. When the garden is producing more than my family can eat, fermenting is the perfect way to up your food storage.
Don’t be put off by the process of fermenting. The brine is simple to make and you can add all kinds of different fresh herbs or spices to change-up the taste.
2 cups Radishes ends cut off, washed and sliced
3/4 cup apple cider vinegar
3/4 cup water
3 Tablespoon honey or agava
2 teaspoons salt
1 teaspoon red pepper flakes
Combine vinegar, water, honey, salt and red pepper flakes. Warm over medium heat until honey and salt are dissolved. Stirring whole time.
Place radishes in jar.
Pour brine over radishes. Leave 1/2 inch head space.
Place weight in jar to weigh down the radishes so they are completely covered in the brine.
See the weight in the top of the jar. I used a very clean and sterilized rock. Don’t judge it works.
Take a coffee filter and place over the top of the jar. Place jar ring on and tighten down.
Allow the jar to sit at room temperature for one week. Uncover and taste to see if they are sour or fermented enough for your taste. If the radishes aren’t sour enough re-cover and let ferment for a few more days and up to 2 weeks.
Once fermented to your taste. Remove the weight. Secure top with jar lid and ring. Store in refrigerator.
Don’t forget to try adding garlic, dill or pickling spices. ENJOY!