Being the season of fresh fruits and veggies, now is the time to prepare these little gems for the coming winter months! Naturally lacto-fermeted radishes… So simple to make and so delicious! Clean and cut the radishes, pack into a Mason jar and cover with brine. I use a wide-mouth Mason jar and use a regular lid covered with glass beads to keep the radishes covered.
Recently, I renewed a practice I had many years ago: homemade sauerkraut, or, naturally lacto-fermented veggies. More and more we are hearing of the powerful health benefits of lacto-fermented foods, and they are so easy to make! The Cultures for Health folks have a wonderful free eBook on the subject. I think I eat a scoop of sauerkraut with almost every meal… so yummy! Another excellent source of information on fermentation is Wild Fermentation by Sandor Katz, which I use as my reference guide for measurements and seasonings.