Fermented radish

Ingredients

Method

Add all ingredients to large glass or ceramic bowl or container, mix and squeeze repeatedly and firmly to release juices

Cover and leave for 1 hour

Squeeze again until there is definitely enough juice to cover veg when jarred.

Pack the veg into a jar pressing firmly.  Juice must cover the veg.  Scrunch up some baking paper or use a weight to ensure the veg stays submerged.  If you fill to the top the jar will leak during fermentation which is fine.

Cover loosely but if using screw top do not fully secure.

Leave for a week releasing any gasses daily if the lid is secure (Kilner type jars will allow the gasses out even when secured).

Remove the parchment/weights and seal the lid

Place in fridge and it will keep for months.