FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S.

Search

SEARCH

RECIPE: LACTO-FERMENTED RADISHES WITH CARROTS AND GINGER

Recipe: Lacto-Fermented Radishes With Carrots And Ginger

star

Rated 5.0 stars by 1 users


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






 

INGREDIENTS:

  • 2 Tbsp. sea salt
  • 4 cups filtered water
  • 2/3 Lbs. radishes
  • 1/3 Lbs. carrots
  • 4 scallions
  • 1 tsp. minced ginger
  • Oak, grape, or mesquite leaves (optional, to retain crunch)

INSTRUCTIONS:

  1. Make a brine by dissolving sea salt in water.
  2. Cut radishes and carrots into thick slices. Finely chop scallions.
  3. Add ginger to the bottom of a quart jar. Top with radishes, carrots, and scallions, distributing evenly throughout. Pour brine over all, leaving about 1-1/2 inches of headspace. Place leaves on top of vegetables.
  4. If necessary, weigh the vegetables down under the brine.
  5. Cover jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop.


     download our lacto-fermentation guide and recipe books