Fermented Radish Slices with Dill
For 2 canning jars (16 ounces/400 ml each)
Ingredients
2 cups (500 ml) water
1½ teaspoons (10 g) salt
2 to 3 bunches radishes (14 ounces to 1¼ pounds/400–600 g)
2 teaspoons mustard seeds
2 sprigs of fresh dill
Instructions
To make the brine, put the water into a saucepan, bring it to a boil, and let it cool completely. Mix in the salt until fully dissolved.
Wash the radishes well and trim off the roots and greens (leafy tops). Wash the dill and shake dry. Using a mandoline slicer, thinly slice the radishes into rounds and layer the slices tightly in the sterilised canning jars, alternating with the mustard seeds and small dill fronds. Don’t pack the jars all the way to the rim; leave at least 1¼ inches (3 cm) between the radishes and the lid.
Pour the brine over the radish slices until completely covered in the liquid. If the radish slices float to the surface, use a sterilised fermentation weight to keep them in place. Leave a space of about ¾ inch (2 cm) between the liquid and rim of the jar to allow space for the gas bubbles that form a foam on the surface during the fermentation process.
Close the jars with their lids but without tightening. Place the filled jars on a baking sheet or tray and let ferment at room temperature (preferably at 65 to 70°F/18–21°C) in a dark place for 4 to 7 days. The exact fermentation time will vary depending on the temperature of the room (a warmer temperature speeds up the fermentation process). Regularly check and taste the contents of the jars with a very clean fork.
As soon as no more gas bubbles form in the jar or the foam disappears, the initially cloudy liquid will become a little clearer and turn pink. The pickled radishes should now have a tart and slightly spicy flavour.
Take out the weight or stone if using, close the jar lids tightly, and refrigerate. You can enjoy the fermented radishes immediately, but they will also keep for several weeks in the refrigerator.
Tips: Because fermented radishes stimulate digestion, they make an excellent accompaniment for more substantial dishes, such as fatty cuts of meat. You can use the leftover liquid from the jar as a salad dressing.
