Praise God for his blessings! We harvested many more radishes this week (most of them White Radish Hailstones). I used the radish greens in a salad, and shredded the radishes up to make some lacto-fermented radish relish. Below is my recipe. You can adjust the amounts based on the size of your jar and harvest or experiment with other veggies added.
~35 radishes, shredded
~3-5 carrots, shredded
~2 cloves garlic, shredded
~2 TBSP sea salt
1. Mix and pound all ingredients together for about 20 minutes to release the natural juices.
2. Pack tightly into a mason jar (or your favorite fermenting container), leaving at least 1 inch of space at the top. Add some water if necessary to make sure the relish is covered with liquid.
3. Cover and let stand at room temperature for about 3 days.
4. Move to the fridge and enjoy on salads!