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!
Creative Simple Life says
Thanks for this recipe! I’ve been wondering about using sauerkraut juice from a previous batch and am glad to know I’m not the only one doing this. Those radishes look delicious!