Fermented radishes
Makes 1 1/2 pints
(12 servings)
From Washington Post food writer Emily Horton.
Green Luobo and China Rose radishes work especially well in this recipe because of their relatively high water content.
You can substitute daikon radishes instead, but the results won't be quite as sweet-tasting.
You'll need 1 sterilized quart jar (or the equivalent in smaller jars) and some cheesecloth.
Serve with an assortment of cheeses and whole-grain breads or as a garnish for a grain salad; or eat them out of the jar.
The radishes need to sit for at least 8 hours or up to overnight; once transferred to a jar, they need to sit at room temperature for 3 to 4 days.
The fermented radishes can be refrigerated in an airtight container for several months.
INGREDIENTS
1 1/2 pounds Green Luobo or China Rose radishes (may substitute peeled daikon radish)
1 1/2 teaspoons caraway seeds, toasted, then crushed (see note at end)
2 teaspoons fine sea salt
2 teaspoons sugar
2 medium cloves garlic, minced (2 teaspoons)
INSTRUCTIONS
Cut the radishes into wedges about 1/4-inch thick, placing them in a mixing bowl as you work. Add the caraway seeds, salt, sugar and garlic, tossing to coat evenly. Cover and let sit at room temperature for at least 8 hours or up to overnight.
Pack into the sterilized jar(s), pressing the radishes down. Cover loosely with cheesecloth and allow to ferment at room temperature for 3 to 4 days, until lightly tangy, always making sure the radishes are fully covered by the liquid they will have released. Cover tightly, and refrigerate for up to several months.
Note: Toast caraway seeds in a small, dry skillet over medium-low heat for several minutes until fragrant, shaking the pan so they don't burn.
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