Monday, May 7, 2012

Homemaking Monday: Radish Relish

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!

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