Spicy Fermented Radishes

I think the most delicious food is pure and simple.  Food shouldn’t be highly processed or changed from its original form.  Grown fresh without chemicals, handled minimally, and never transported far are my preferences.  I often say, let food shine on its own!  I guess I like to partner with my food.  One way I do this is by fermenting.

Fermentation has been around for thousands of years!  Whether beverages or foods, fermentation helps preserve and enhance the original ingredients.  I’ve personally fermented everything from kombucha, kefir (both water and dairy,) sauerkraut, beans, carrots, garlic in honey, ketchup, and a deadly (by that I mean HOT) concoction known as Super Tonic.  I know this can be intimidating to some, but truly it’s easy!  And, oh, the amazing flavors you can achieve with a few simple ingredients!

Think of fermenting as opening up the nutritional potential of the ingredients you are using.  By allowing the food to ferment, you increase its bioavailability.  And, all that means is that your body can more easily digest and absorb the nutrients of that food.  Not to mention, fermented foods help feed and populate the good gut bacteria vital to nutrient absorption.  Remember, you are what you eat, but more importantly, you are what you can do with what you eat.  So eat lots of fermented goodness!

[lt_recipe name=”Spicy Fermented Radishes” prep_time=”20M” cook_time=”0″ total_time=”7-12 DAYS” difficulty=”Easy” print=”yes” image=”http://annyssa.com/wp-content/uploads/2020/07/apc_0058-225×300.jpg” ingredients=”2 bunches radishes;1 whole onion or 6 green onions (white parts only);4-8 cloves of garlic, peeled;2-3 slices fresh ginger;2-3 large slices of lemon (cut from the middle of the lemon);3 tbls honey;3-4 pinches red chile flakes (use less if you don’t want spicy);1/2 cup filtered water;1/4 cup starter (apple cider vinegar, water kefir, unflavored kombucha);2 tsp sea salt;1 tsp seeds (either fennel, coriander, caraway), optional;additional filtered water as needed;pint jar (I find wide mouth easiest to use.);” ]In a small sauce pan over low heat, dissolve the salt in a 1/2 cup water. Remove from heat and allow to cool.;;To prepare the radishes trim off the tops and bottoms. Using a sharp knife or mandoline, slice the radishes into thin slices.;;Add the radishes, onions, garlic, and ginger to a 16oz jar, packing the veg as much as you can.;;To the salt water that has cooled, add the honey and starter. Stir to combine.;;Pour this liquid into the jar. Add chile flakes and seeds, if using. Place the lemon slices on top, press down with a spoon.;;Continue filling the jar with filtered water until there is one inch of head space left in the jar.;;It may be necessary to use a follower to keep the veg submerged. I like to cut the lid of a yogurt container down, just barely bigger than the mouth opening, to fit into the jar. Simple fold it in half and press it down into the jar. Allow it to open up and voila! just enough weight to keep everything down in the briny goodness.;;Loosely close the jar, and leave to ferment at room temperature for 7-12 days. If you have covered the jar loosely enough it probably won’t be necessary to burp the jar, but do keep an eye on it. Taste the radishes after 7 days and see if they are sour enough. If they are place them in the fridge and enjoy! If not, allow them to continue to ferment for up to 5 more days.;;You can store these radishes in the fridge for up to 6 months.[/lt_recipe]