| Don’t cut your radishes like this!
Cut them in coins. See comments.
Even though we know–intellectually–that for centuries people have preserved food via lacto-fermentation, again, as with cultured milk, it is a head trip for grocery store kids like us to soak some veggies in brine for a few weeks, open them up and chow down.
Lacto-Fermentation is a process in which naturally occurring lactic acid producing bacteria are allowed to multiply. The lactic acid that they produce prevents the growth of the kinds of bacteria that cause spoilage. Thus lacto-fermentation is a method of preserving foods as well as a way of creating a distinct flavor. Lacto-fermented foods include sauerkraut, kimchi, Swiss cheese, and sourdough bread among many others.
Lactic acid producing bacterias, and there are many different varieties, tend to have a high tolerance for salt unlike their unwanted bacterial cousins. The process of lacto-fermentation begins with creating a brine, which is the is the way pickles used to be made–most store bought pickles are now made with vinegar due to unwarranted safety concerns over lacto-fermentation.
Today, sauerkraut is the best known lacto-fermented food. Dill pickles are traditionally made this way too. In an old country store pickle barrel, lacto fermented pickles would sit out all winter long. All they’d do is make sure the brine always covered the pickles. They’d get stronger flavored, and softer textured as the year went on, but they lasted.
We look forward to trying this with cucumbers, but for this first experiment we used a big, pretty daikon from the farmers market. The entire process is amazingly simple:
Stir up a brine solution of 2 Tablespoons sea salt (un-iodized salt) to 1 quart water. Note that you must use salt that has no additives-check the ingredients of your salt to make sure that it contains nothing but salt. Additives in salt can prevent the lacto-fermentation process from occurring. Bottled water is best, but we used LA tap with no ill effects. The worry is that the chlorine in tap water will also interfere with the culture.
Peel and slice the daikon, and pack it into a very clean quart sized mason jar. Add a peeled garlic clove if you want. Pour the brine over the slices until the jar is nearly full. Leave just a little room at the top for gas expansion. Put the lid on, and place it your cupboard for as long as you can wait. A week, two weeks, a month–the flavor changes over time. We waited 2 weeks.
When we opened the jar it hissed and fizzed, and let off the powerful aroma of sauerkraut. We fished out the first slice, sniffed it and eyeballed it like curious but frightened monkeys. An uninformed and vague discussion of botulism followed. Finally the gauntlet was thrown down, and the challenge could not be ignored: are we wimps or are we homesteaders? So we ate of the fruit. Or one of us did. The other stood by ready to dial 911.
Yum! Our pickled daikons are salty and garlic-y and firm, and taste a lot like a good garlic dill, only with a different texture. Now that the jar is open, we’re keeping it in the fridge.