Fermented Radish
Fermented Radish & Ginger
vegan, gluten free
The first of a series of autumnal, healing recipes alchemised in collaboration with healing nutritionist and holistic health consultant Laura Williams, also known as ‘The Secret Inspirer'.
In the summer and early fall when the gardens and farmer’s markets are full, take advantage of the opportunity to stock up and preserve fresh and local vegetables to support you through the winter season. This simple recipe of antioxidant-rich radish and anti-inflammatory ginger root is preserved by lacto-fermentation, which is when the naturally occurring bacteria lactobacilli breaks down the vegetables’ nutrients into more digestible forms, as well as increasing vitamin levels and enhancing and intensifying its flavours. Serve in salads, sandwiches, on avocado toast or as a snack - this crisp, tangy and probitoic-rich preserve helps to balance gut flora, supporting your immune system and overall health.
Yields: 500ml
Prep time: 20 minutes
Timeframe to ferment: 7-14 days
Utensils needed: 1 medium/500ml sterilised fermenting vessel or kilner/mason jar with sealable/air-lock lid
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300ml filtered water at room temperature
1 tsp sea salt
250g organic radishes
20g fresh organic ginger
1-2 cabbage or hearty green leaves to use as a ‘cap’, spine removed
OPTIONAL
If you don’t fancy adding ginger, why not replace garlic cloves instead? Or other herbs and spices like mustard seeds, fennel seeds, coriander seeds, peppercorns or fresh dill. The beauty of fermenting is that there are endless options to get creative and go beyond the recipe.
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In a jar or jug, make the brine by mixing the water and sea salt. It’s important that the water is at room temperature so that the salt can dissolve. If your room is quite cool it may be necessary to slightly warm the water in a pan on the stove over a very low heat. Stir and set aside.
Prepare the radishes by trimming the ends to remove the greens and wash them well. Don’t throw away your radish greens - sauté them or add to your compost. Using a sharp knife or mandoline, slice them into 0.25cm-0.5cm rounds or feel free to slice them thicker if you like plenty of crunch.
Prepare the ginger by washing well and cut into thin slices or finely grate if you prefer. Don’t remove the skin - it’s edible and contains double the amount of antioxidants as the flesh!
In a medium-sized bowl mix together the radish and ginger until combined.
Tightly pack the radish and ginger into the jar.
Slowly pour the brine into the jar to completely cover the radishes. Do not pour hot brine to the radishes - make sure it is cool! Using a small wooden spoon or tamper, press the radishes down tightly into the jar to release any trapped air pockets.
Some slices of radish may float to the surface but they need to always be submerged in brine to prevent mould from developing. Fold and place the cabbage leaves on top of the packed radish. Tuck it in and down until the brine rises up. Pour in a little more brine if needed to completely cover the cabbage cap. Seal the jar.
Place the jar on a plate to catch overflowing brine and allow the radishes to ferment at room temperature for 7-14 days. A warmer environment will ferment more quickly and cooler conditions will ferment slower.
When using a sealable jar (clip on lidded kilner or mason jar) it is important to ‘burp’ the ferments every few days by gently loosening the lid and quickly sealing again.
After 7-14 days, or when the ferment is bubbly, tangy and to your desired taste, remove the cabbage cap and store the fermented radishes in the fridge. Enjoy for several months. As long as they aren’t mouldy and don't smell putrid, they’re good to eat!
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Sterilise your fermentation jar before using, by placing it in the oven at 100°C fan/225°F/¼ gas mark for 20 minutes. Allow the jar to cool completely before using.
It’s important to use organic produce whenever possible as the natural bacteria present in the veggies is an essential part of the fermentation process.
Make sure to use pure natural sea salt. Regular salt or table salt will affect the fermentation process.
During fermentation, the beneficial bacteria (lactobacillus) converts the starches in the vegetables into lactic acid, which preserves it. This creates carbon dioxide meaning you will see bubbles. You may also notice a slightly unpleasant, cabbage-like smell but this is totally normal! The brine will also become cloudy and the coloured radish skins will bleed and dye the brine a pinkish tone.
The correct salt to water ratio for brine is 1 tbsp of salt to 1000ml water. Or 1.5tsp salt for 500ml water.
Avoid double-dipping a tasting spoon or using your fingers to taste ferments. Use a spoon once and wash well before using again to avoid contamination.
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