Lacto Fermented Radish Recipe
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- Опубликовано: 5 сен 2024
- Lacto Fermented radish is an easy way to preserve radishes. It takes minutes to put together and the end result is a delicious and healthy snack for the whole family. Lacto fermented radish is not as sharp as raw radish so even the kids love it!
PRINTABLE RECIPE AND STEP BY STEP TUTORIAL... ladyleeshome.c...
MENTIONED IN THE VIDEO:
Variety of radish: Shunkyo Semi-Long. I get my seeds from Johnny's Selected Seeds: bit.ly/3viw32M
Fermentation lids (affiliate link): amzn.to/3kA4wTB
Fermentation weights (affiliate link): amzn.to/3JATPw7
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If you roast radishes in the oven, they become buttery and not spicy anymore. Put a little olive oil salt and pepper and roast until slightly browned. Stir about 1/2 way through. You can roast at 375-400 degrees. When they feel like a cooked potato then they are ready. Your kids will love them!
I’ll give it a try! I just planted some more for fall. Thanks!!
Every time I get Middle Eastern food, they include pickled radish and I absolutely love it..
Do you know if it’s pickled in vinegar or in salt? In the Middle East we have salted pickles cucumbers and they are soooo good! I know how to make them (I have a video of it here on YT, however I didn’t figure out yet how to can them so I can leave them at room temperature. Still working on that.
@@ladyleeshome Sorry, I dont remember. I stopped shopping from Middle Eastern eateries due to their high sodium content in most menu items. I tried some Indian ones and they were high on vinegar...
Thank you. that was easy.
Yes, it’s really easy!
Please add this video to your “Fermenting and pickling” playlist.
Done. Thanks!
Tip: don’t throw the greens of the radishes in the bin. You can make a very tasteful soup with it. (For 4 person: the greens of a bundle radishes, one onion, some celery sticks, a half green bell pepper, a medium size onion, two small cloves of garlic, some leftover zucchini. Chop every vegetable fine and boil in water. Add a vegetable or chicken stock cube and let cook for about twenty minutes. Then blend the soup very fine in a blender until silky smooth. Serve with a dollop of crème and some bread croutons. Season with salt and pepper to taste. Bon appetit). This makes a great snack or appetizer. Full of vitamins C, folium acid, fibers and minerals.
Oh my god! Thank you for the recipe. I’ll definitely give it a try asap 💙💙
Alright, Lady! I’m subbed now. Was watching this video and every time I had a question pop into my head, you magically answered it.
There was one I thought of that you did not answer. Have you ever tried lacto fermenting the greens from radishes, beets, or carrot tops? I saw a video of someone doing it with kale and made me think it could work with other greens.
I actually never tried fermenting any greens. In my head it seems like they'll soften and become a mush but maybe not. The thing is... You lacto frement everything the same way, all it is is a brine, so it's going to be super simple to try and see what happens... I'm curious now. I might give it a try. It might be a good way to preserve chard and kale and such.
@@ladyleeshome My radishes are just sprouting but I might try a pint jar of some from the market just to test it out. The kale I saw done looked delicious but it has a lot more fiber, so perhaps you might be better to stick to kales and chards. I will report back. 🍃
I think it will be a good idea to research how they preserve grape leaves in jars and then to try the same process with other greens. In the Middle East we have a filled grape leave dish that is made with preserved grape leaves. They are delicious! I wonder if kale or chard will preserve the same way. The thing is, grape leaves are very thick, I’m not sure that it will work with thin leaves like radish leaves. But again, the only way to know is to give it a try.
Or can I can I use the lids that come with the Ball Kerr Mason jars?
Sorry noob here.
I’ve never canned radishes but if you like the taste of vinegar I’m sure there is a way to can them. If there is a way for you to keep a jar in cold storage another option is a simple mix of one part vinegar to one part water. You just fill the jar with radish, pour the brine to fill the jar and store in cold storage.
Too much salad, not enough meat.
I just wanted the recipe!
Link to the recipe in the description of the video. Go to the blog, print recipe. Done.
@@ladyleeshome extra steps😫
IMO cooking videos should be as short as possible. But that’s just me.
Best wishes and God bless! 🙏🏻
Please understand that we also have to make a living in the process. The way we make a living on YT is by selling ad space. Short videos don’t sell ads very well. So as a content creator you have to try to catare to the viewer AND the advertiser AND the algorithm all at the same time. In order to do that I try to keep all videos to 15 minutes or less. My goal is not that you sit in front of the screen but that you get the information you need and go and actually do the thing. I am glad that you are in the same mindset and thanks for the feedback! We always try to get better 💙