If you follow my Facebook page at all then you have seen me post some photos of watermelon radish more than a few times. I just think this vegetable is so beautiful! I decided I had to preserve some so that I could look at them a little longer after their season ends.
- 450 g (about 1 pound) watermelon radish, thinly sliced
- 10 g (about 2 tsp) salt – where to buy salt
- 2-3 Tbsp filtered water (no chlorine – either boil it for 10 min and let it cool to room temperature or let the water sit out overnight)
- 1-2 Tbsp sauerkraut juice from a prior batch or whey
Sprinkle salt on sliced radish and squeeze firmly with your hands for about 1-2 minutes. Press down into a pint sized mason jar or my favorite fermenting jars and then pour over water/sauerkraut juice mixture. Ferment about 1-4 weeks tasting and pressing down throughout. The longer you ferment the better the taste gets in my opinion!