An easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients and don't stop with radishes. This is a basic formula for lacto-fermentation. Just like sauerkraut or kimchi. Consider cabbage carrots and turnips as well. Enjoy with a range of dishes from rice to salads to hotdogs. This is a versatile ingredient for the home.
½ lb (227g) Fall or winter radishes shaved on a mandoline
1 ½ tsp (8g) kosher salt
With your hands mix radishes thoroughly and evenly with salt until it is dissolved and transfer to a small jar or glass container.
Press the radishes into the bottom of the glass until the water from the radishes cover the surface.
Place a bowl on the surface of the radishes to ensure they stay below the surface of the brine.
Cover loosely with plastic film.
Allow the radishes to ferment on the counter for two to three days before transferring to the refrigerator.