Spicy fermented radishes

Ingredients for 1 servings:

• 600 ml water
• ½ tsp Pul Biber
• 1 kg radishes, cleaned
• 2 cloves garlic
• 9 slice(s) ginger, thin
• 1 ½ tsp peppercorns
• 1 ½ tsp mustard seeds
• 6 small bay leaves
• 15 g sea salt without additives (iodine, anti-caking agent, etc.)

Instructions

Working time approx. 20 minutes; Rest period approx. 21 days; Cooking/baking time approx. 5 minutes; Total time approx. 21 days 25 minutes

When there’s too much growing in the garden, stock up for the winter.

Clean three 500 ml jars with hot water. Bring the water to a boil with salt and Pul Biber and let it cool. Thinly slice the garlic. Halve the radishes, depending on their size. Divide the spices into the three jars, leaving about 2 cm below the rim. Pour in the cooled water until everything is covered. Place a spacer on each radish and close the jars. It’s best to place it on a tray in case some liquid escapes during fermentation. Let it stand in a warmer room (approx. 20 °C – 22 °C) in a dark place for about a week. Then let it ripen for two weeks in a cooler room (cellar).