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Update: My radish ferment turned out just right
I kept it going for three days and got the tang I wanted without going soft. Really happy with how simple it was to get right.
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victorw546mo ago
That "tang without going soft" is the dream. My buddy tried fermenting radishes last month and totally messed it up, left them in a crazy warm spot for like a week. They turned into mush soup, it was so bad. He saw @burns.brian talking about the three day room temp rule and tried again, nailed it the second time. His whole kitchen smelled funky but man, the crunch was perfect.
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anthonyrivera6mo ago
Nice. I had the same worry about mush. My trick was using a cooler spot in my kitchen, like the bottom cabinet. Three days there gave me that sharp bite but they stayed super crisp. Almost like a spicy pickle. That crunch is everything.
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burns.brian6mo ago
Tbh, keeping it at room temp for three days always gives me that perfect crunch and tang.
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