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Lacto-fermented radishes

Our second experiment with ferments was following the recipe by Amy Chaplin on her book Whole Food Cooking Every Day: Transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar. This book has personally given me so many good recipes to try, that I totally recommend it, to any level cook. The recipes are very easy to follow and the photography by Anson Smart is outstanding.

In the morning I went to the Grand Army Plaza Greenmarket to get some vegetables and to understand what produce is on-season. At the Willow Wisp Organic Farm stand, I found beautiful and very fresh Alusia and cherry belle radishes, and we decided to give them a try with a Lacto-fermentation recipe. After looking at some books, we decided to go with Amy’s recommendation and guidance.

You can use them chopped as topping over lentils or any beans.

Lacto-Fermented radishes
A recipe by Amy Chaplin

Makes about 3 cups | 13 1/2 ounces | 380 g
14 ounces (400 g radishes, washed and cut into 1/2-inch (1.25 cm) wedges (about 3 cups)
1 recipe sea salt brine (cooled)

Put the radishes in a clean 1-quart (940 ml) widemouthed glass jar and pour the cooled brine over them. Press the radishes down to release any air bubbles. Make sure there is a least 1 inch (2.5 cm) of headspace above the radishes. Place a glass weight or heavy glass lid on top of the radishes to hold them down. Secure the lid, label and date the jar, put it on a plate, and set aside in a cool and dark place (about 65ºF | 18ºC) for 1 week.

After 1 week, remove the lid and weight and remove a piece of radish to taste. When ready, the radishes should have a pleasant crisp texture and flavor are to your liking, transfer the jar to the fridge. If not, replace the weight and lid and set aside for a few more days before checking again. Once they are ready the radishes can be stored in the fridge for up to 3 months.

Sea salt brine
Makes 2 cups | 480 ml
4 teaspoons (1/2 ounce | 16 g) fine sea salt
2 cups (240 ml) filtered water

Put the salt in a heatproof jar or bowl. Bring the water to boil, pour into the jar, and stir to dissolve the salt. Let cool before using.


Claudia Sandoval

In our quest to learn low-impact food, bread-making, fermenting, natural wines, herbalism, food as medicine, and regenerative agriculture. We are aiming to collaborate with small farmers, cooks, and artisans.

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