Spring silage - pickled radish
Fermentation is taste, it is nutritional value, it is live bacteria cultures, it is also health!
Fermented foods are a source of natural antibiotics that we can consume daily over the counter. Minerals contained in pickled products can be better absorbed by our body than the same ones that are not fermented. A very big advantage of fermented products is also the fact that they remain usable for a long time.
To deepen your knowledge of the art of fermentation, it is worth getting the book "Wild Fermentation" by Sandor-Ellix Katz. The art of fermentation is a craft, so it is worth taking advantage of the experience and knowledge of a man with passion and love for fermentation.
INGREDIENTS - a jar with a capacity of about 1.5 l
- 2 - 3 bunches of radishes
- 1 liter of water
- 1 tablespoon of rock salt
- 1 tablespoon of honey *
- 3 peppercorns
- 2 bay leaves
- optional - 1 tablespoon of pickled cucumber juice, it will speed up the fermentation process
- Boil the water, dissolve the salt in it. When it cools down to a temperature of about 30 ° C, add a tablespoon of honey and stir until the honey dissolves.
- Wash the radishes, cut the leaves and put them in a jar or clay pot. Add peppercorns and bay leaves. Pour the prepared solution to cover the radishes, add a tablespoon of juice under the pickled cucumbers and load it with, for example, scalded stone. Close the jar.
- At the beginning, it is a good idea to open the jar once in a while and let out the accumulated gases. Occasionally, the jar may leak from the jar during heavy fermentation.
- The fermentation time is about 5 - 7 days. We can ferment for longer, up to 3 weeks. However, it all depends on the ambient temperature, and above all, on our taste preferences. Every few days it is worth trying the radish, if we find that the taste is perfect for us, put the jar in the fridge.
Happy and cheers!
* The idea for adding honey to pickling radish taken from the book by Dominika Wójciak - Jarzynova - "Prosto, delicious, to the box"