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Fermented Radishes

There were some pretty large radishes I had left in my garden, and since I came from a home that never put anything to waste this was a successful attempt to salvage what would have been some radishes past their delightful eating prime.  I decided to make these radishes up two ways so I could compare and contrast the flavors and see what I liked best, the ginger definitely won out and so if you favor ginger like I do you may just want to make both jars with ginger and eliminate the mustard powder in the second jar.

Here are the radishes I picked.  They are a couple heirloom varieties I grow every year just for myself, since no one else in my house likes to eat them.  (I am not crying, I could eat radishes every day if given the chance.)

Now, onto the recipe:
  • 2 quart jars
  • 4 to 6 large radishes
  • 2 garlic cloves, crushed
  • 1/2 cup cheese whey, divided
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon dry mustard powder
  • 2 cups water mixed with 1 1/2 teaspoons salt

First, slice thinly all the radishes after you have washed them thoroughly and cut off the ends.

Next, in the bottom of the two jars place in each a crushed garlic clove and 1/2 teaspoon of your chosen spice (you can substitute another spice of your liking also so don't be limited by my two options given).  Top that mixture off then with just a few tablespoons of the salt water mixture.

Now, pack in the radishes, making sure to really stuff them in yet leave a god inch of head room at the top of the jar...

...pour 1/4 cup cheese whey into each jar...

...then pour in the salt water, making sure to divide it up equally between the two jars. a couple of really large slices on the top to hold down the smaller slices...

...and then put a small food safe container on top of the large slices to keep them all submerged under the brine.

Seal tight with a lid and leave sit on your counter for 5 days.

After the 5 days is up, remove the small dish and store in the refrigerator or another cool storage place.


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