You can use radish for pickling in the spring, if cabbage and pickles are already tired. Anastasia Remizovich, nutritionist at Azbuka Vkusa, told socialbites.ca about this.
To ferment the radishes, you need to take 350 g of vegetables, six sprigs of dill and parsley, five to six cloves of garlic, half a teaspoon of coriander seeds, a mixture of mustard and a pepper, as well as a bay leaf, two pinches. anise seeds, bay leaf, half a tablespoon of salt and 550 ml of water.
“Prepare the brine. Pour water into the pot. Pour the salt. Add mustard seeds, coriander, anise, pepper mixture, bay leaf. Send to a strong fire. Let the contents of the pot boil, stirring occasionally. Boil for 2-3 minutes and remove from the stove. Fragrant brine. cool to room temperature,” explained Anastasia Remizovich.
For fermentation, carefully washed and quartered radishes are placed in sterilized jars with chopped garlic, dill and parsley, and then poured with brine.
“Put the jars on a flat dish, cover loosely with lids, and leave at room temperature.
On the second day, foam will form on the surface of the jar and a sour smell will appear. True, the fermentation process has begun. If the room is quite warm, the radish can start to ferment after a few hours, ”said the nutritionist.
According to Anastasia Remizovich, radishes ferment in two or three days, after which they should be stored in a cool place.
Formerly socialbites.ca saidHow to Ferment Cabbage.