Terry’s cookbooks are a staple in my kitchen. She organizes her recipes by the season, which makes them a valuable reference.
My garden is overflowing with bright pink radishes right now, and it’s hard to know what to do with all of them. In this recipe, Terry shows us how to ferment radishes, heal our intestinal tract, and bring this seasonal beauty to our table to enjoy. This is just one of the many recipes from her recent book Eat Clean Live Well.
Pretty In Pink Radishes
There are three reasons to ferment foods. The first is for healthy intestinal flora. The second is to preserve the harvest. And the third is because they’re delicious. This process varies slightly from those used to make sauerkraut and kimchi, and will work for most vegetables.
6 garlic cloves, thinly sliced
4 2-inch sprigs fresh dill
Pinch of red pepper flakes
3 bunches globe-type red radishes, such as cherry belle
2 small watermelon radishes
1 tablespoon plus 2 teaspoons sea salt
2 cups water
2 pint-size canning jars with lids
Weights (anything that will fit inside your jar to keep radishes submerged)
Cheesecloth and rubber bands
Divide garlic, dill, peppercorns and pepper flakes between canning jars. Wash radishes well, trim and discard roots and greens, and slice radishes into ¼-inch rounds. Pack firmly in jars so varieties are mixed and jars are two-thirds full.
In separate bowl, make brine by combining salt and water and stirring until salt is completely dissolved. Pour brine into canning jars until radishes are just covered (you may not need all of the brine). Leave space at the top of each jar to prevent brine from overflowing when you press radishes down below level of brine. Place weight in mouth of each canning jar to hold radishes down so they are fully submerged in brine. Cover with cheesecloth, secure with rubber bands and set aside to ferment.
Check radishes daily. Should brine evaporate and expose radishes, make more using the same salt to water ratio above. Any mold that appears can be skimmed off and discarded (this is possible if pieces are not fully submerged in brine). Radishes will be lightly pickled within 24 hours and will become more sour the longer they are left to ferment. When taste is as desired, cover and refrigerate to slow fermentation.
Note: I refrigerate my radishes after about 7–10 days of fermentation.
Makes about 2 cups