Radishes are a spring staple on our homestead. They’re easy to plant and yield in just under 30 days, plus they do well in cool weather. So as soon as the ground is workable, these are usually one of the first veggies I plant.
In our house, the first planting of radish is usually consumed raw. Plucked from the earth, washed and sprinkled with salt. That’s the best way, in my opinion. But one can only eat so many raw radishes, and eventually I start looking for other ways to preserve our harvest.
Wash your radishes and cut the stem and tap root. If you prefer, you can slice your radishes, or even cut them in small chunks. However, I wanted to use my fermented radish on tacos so I shredded them in our food processor.
Cut a sprig of garlic chives and rinse. Then place in the bottom of a clean pint sized canning jar. (Don’t have garlic chives? You can use regular chives or substitute with 3-4 garlic cloves.)
Pack your jar with the radish. The trick to fermenting is to eliminate any pockets where air can get trapped (air equals mold). Fill your jar, leaving a couple inches of space at the top. Sprinkle the turmeric and cloves on top of the packed radish.
In a measuring cup, mix the sea salt into the filtered water until it fully dissolves. Then pour over the radish slowly, letting the water fill every void and pocket in the jar. Make sure the water just barely covers your contents in the jar.
Add a glass weight to the jar, pushing everything down so that its fully submerged under the water. This step is crucial to get a proper ferment. Add your lid or air lock and place your jar in a dark corner or cabinet to ferment for 7 days. Then store in the fridge for up to 6 months.
A few notes…
This recipe will actually fill two pint sized jars. I like to use these instead of a quart sized jar so I can experiment with different ingredients in each jar. Some other things you might add to this ferments are: onion, mustard seed or a jalapeno pepper.
I use a couple different fermenting kits. If you’re brand new to fermenting, a basic air lock system is very inexpensive to buy and easy to use.
Radishes are packed with potassium, fiber, magnesium and vitamin B. Fermenting enhances the health value of radishes by introducing beneficial lacto-bacteria, which act as a probiotic for your gut.
Fill your jar, leaving a couple inches of space at the top. Sprinkle the turmeric and cloves on top of the packed radish. In a measuring cup, mix the sea salt into the filtered water until it fully dissolves. Then pour over the radish slowly, letting the water fill every void and pocket in the jar.
Prebiotic foods include plant sources like bananas, onions, leeks, asparagus, garlic, jicama, okra, radishes, turmeric, carrots, artichokes, legumes and whole grains. These foods contain non-digestible fiber which are fermented by probiotics and produce beneficial compounds for our bodies to use.
Once the radishes are fermented, remove the weight, place a regular lid on the jar, and store them in the refrigerator for 3 to 6 months. If the fermented radishes are stored at room temperature, they will continue to ferment, and the jar could explode.
And as for what to do with a bunch of radishes? Well, there are so many ways to get your fill, some of which you might not have considered. They can be thinly sliced for salads, dipped in butter for a snack (add a sprinkle of flaky salt if you're feeling fancy), or even roasted to bring out their hidden sweetness.
They're simple ways to change up how you use radishes (and their tops!) in your kitchen. Roasting radishes mellows their peppery bite and brings out their natural sweetness. Add the roasted radishes to salads or grain bowls, or serve them on their own for a quick and easy veggie side dish.
Fermented Radishes are a tasty way to get your probiotics! Enjoy them in a salad, on a crudités plate, or solo as a snack. They have a delightful peppery pickle-like flavor. Radishes are packed with nutritional benefits as well.
They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.
They both produce a sour flavor, but pickles are sour because they are soaked in an acidic, vinegar-based brine, while fermented foods are sour because of a chemical reaction between naturally present sugars and bacteria known as lacto-fermentation.
These fermented foods were stored--without refrigeration--in barrels or crocks in root cellars and basem*nts, and eaten throughout the fall, winter, and early spring months. So we know fermented foods can last at least 6 months.
Today, radishes are used in a variety of Mexican dishes, including salsas, tacos, and enchiladas. They add a crunchy texture and a spicy flavor to these dishes, and they can be eaten raw or cooked.
Radishes. Radishes add a refreshing, crunchy contrast to dense, savory dishes; for that reason, they're used as a garnish in many Mexican dishes. You can find them raw and thinly sliced on top of enchiladas, tacos, and pozole. They also add a beautiful pop of color to these dishes.
Radishes are most commonly seen as the small red bulbs with broad, green leaf tops. It is a root vegetable; but has a much more distinct peppery taste compared to turnips or beets. Radishes are related to mustard seeds. All parts of a radish—the bulbs, seeds, and leaf tops—are edible.
Since the leaves appear to help lower blood pressure, eating too many of them might make your blood pressure too low if it is currently normal. While it's unclear what constitutes "too many," it's safest to stick to one serving of radishes per day, which the USDA considers a half-cup.
Improves bowel health: Because radish is rich in fiber, it adds considerable bulk to bowel movements that alleviates constipation symptoms. Studies have revealed that radish leaves that contain sulfurous compounds may prevent parasitic stomach infection and eliminate the symptoms of diarrhea.
Radishes can help lower blood sugar levels and are a source of antioxidants that might help protect against cancer and prevent inflammation. Radishes are also a rich source of magnesium, potassium, and vitamin C.
(radish), a member of Brassicaceae, is widely used in traditional medicine in various cultures for treatment of several diseases and disorders associated with microbial infections. The antibacterial activity of the different plant parts has been mainly attributed to several isothiocyanate (ITC) compounds.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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