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Shoutout to my fermented radishes turning out just right...
I had some extra radishes from the market and tossed them in a jar with salt water... left it on the counter for a week. They started fizzing after a few days which made me nervous. Tried a slice yesterday and they were crunchy with a mild sour kick... perfect. Used them in a salad with some olive oil and it tasted amazing. My partner, who usually skips my ferments, actually asked for more. Feels nice to have a win after my last batch went mushy... might try adding garlic next time.
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