This recipe shared with permission from The Funky Kitchen by Sarica Cernohous
Brined Radishes are a wonderful way to add flavor to and preserve these wonderful roots when they are in season.
Makes approximately 2 cups
Slice the radishes into quarter-sized rounds, about 1/8 inch thick. Place in a 2 cup glass jar, adding the garlic and herbs. Pour over the water and salt water.
Tightly roll the vegetable leaves and place over the top of the ingredients, creating a wedge to keep the radishes submerged below the liquid. Pour over a 1/4 – 1/2 inch layer of olive oil, covering the rolled leaves. Cover tightly and store for at least three days in a room-temperature cupboard, though a month’s time will deliver on more beneficial bacteria. When you are ready to enjoy then carefully pour off the oil and discard the rolled leaves. Transfer to the refrigerator to significantly slow the culturing process. These are excellent as a condiment with meat, or as an addition to sandwiches and wraps. They’re a delightful little snack on their own right, as well.
The above recipe gives wonderful guidelines on how to brine/ferment just about anything. I have used a similar method on carrots and jalapenos too. What I love creating with all my ferments is a delicious fermented salad. This is simply an assembly of as many fermented items as you have on hand. Such as the one pictured below with salami, onions, olives, radishes, carrots and cheese.
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