Fermented Radishes
Author: 
Recipe type: Side Dish, Pickles
 
Ingredients
  • 2 bunches of radishes
  • ½ cup fresh dill
  • 6-8 cloves garlic
  • 1 tbsp. peppercorns
  • 4 cups filtered water
  • 2¾ tbsp sea salt
Instructions
  1. Heat up the water in a pot and add the salt. Let the salt dissolve.
  2. Remove water from heat and let cool completely.
  3. Wash, trim and slice radishes thinly.
  4. Pack the radish slices along with the garlic and dill in to the glass jars. There should be a 1-inch clearance between the tops of the radishes and the lid.
  5. Pour the brine over the radish mixture so that the liquid covers the radishes
  6. Some people like to add a weight or a cabbage leaf on top to ensure that the radishes are completed submerged in the brine mixture. You will have some brine leftover.
  7. Seal the lids tightly.
  8. Place jars in a warm and dark space for up to 2 weeks.
  9. Check on the jars ever 1-2 days, burping the jars and resealing them. This is also the time where you take a taste and see if the radish pickles are sour enough.
  10. When the radishes have reached the desired sourness, move the jars to the fridge.
  11. Enjoy!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2013/07/fermented-radishes.html