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Garlicky Fermented Radishes<\/p>\nGarlicky Fermented Radishes<\/p>\n
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3 cups sliced fresh radishes<\/p>\n
2-3 whole garlic cloves (peeled)<\/p>\n
3.5 tsp sea salt (non-iodized)<\/p>\n
4 cups filtered water<\/p>\n
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Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid. Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid. Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you\u2019re using one. Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight \u2013 I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you’re using a lid with an airlock, replace it with a regular mason jar lid before storing it. Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine. If you\u2019re using a regular lid (no airlock) you will need to \u201cburp\u201d your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day \u2013 if you can\u2019t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlicky Fermented Radishes 3 cups sliced fresh radishes 2-3 whole garlic cloves (peeled) 3.5 tsp sea salt (non-iodized) 4 cups filtered water Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them…<\/p>\n