Lovely radishes and LOTS of them are coming in right now, BUT I'm the only radish eater in the house. That means I'm having trouble eating up the amounts that arrive in our CSA box --and looking for ways to extend their shelf life.
Often, if a recipe calls for throwing an entire veggie into a jar or pot, I'm interested. So, I searched for whole radish recipes and found a pickled option from Martha Stewart and then a fermented option from Mountain Feed and Supply.
I'm going to try fermenting, as my Oma would be proud, I think, that I'm carrying on some of my German heritage; plus, it'll provide a source of probiotics! Turns out, though, that fermentation gases can make your mason jar explode (!) unless you either: (1) "burp" them by unscrewing the lids every few days, or (2) use a nifty, gas-releasing jar topper.
I'm accident prone, so I'll try the latter. These pickle pipe fermenters look super easy, so I might go with these. This pretty stainless steel topper (in a compostable box) is tempting, too. Have you tried fermenting? If so, how do you go about it?
Image from Mountain Feed and Supply:
https://www.mountainfeed.com/blogs/learn/fermented-whole-radishes
Yes, there will be liquid. This marinades the radishes for an hour. It's best to toss the radish cold slaw during that process.
Serve with:
Grilled or baked salmon( ot fish of your choice)
Air fried french fries or baked potato or brown rice that is seasoned to your taste.
Season fish with herbs, spray butter and lemon juice. Baked until internal temperature is 145 degrees.