100 Days of Cookbooks: Fermented Radishes

So you all want to know if I survived the Strawberry Festival…

For the second time, I got my family in the car, drove to Vista, and found out the festival wasn’t that week. WHAT IS WRONG WITH ME? It’s actually in May. So yes, I survived. I stayed true to Whole30, and I didn’t even have a small bite of a strawberry treat.

So at the end of this month, we will go to the Strawberry Festival. I’m actually thinking about doing the 5k they have. I need to decide by Friday. Hopefully there will still be spots left.

The good news is one full week of whole30 is done. Hurray! Three more weeks left. Technically, since I’m writing this blog post a tad bit late, I am two days into my new week, so I have even less than three weeks.

Right now, I really wish I had something fluffy and filled with sugar. Something like a chocolate glazed donut. Yup. That would be perfect right now. That’s okay; I’ll just ignore that urge.

The radishes!

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Fermented: A Four Season Approach to Paleo Probiotic Foods by Jill Ciciarelli

Rating overall: 4

Taste: 4

Ease: 4

Appearance: 4

I waited a few days for these to ferment before getting back to you. Two days after making the dish, these were ehhh. The radishes were very salty and not too good. Three days later, they were awesome. My suggestion is to try them every day or so until they get to your liking. The amount of time it takes to ferment will vary depending on where you live and how hot or humid it is.

These are super easy to make as long as you have a mandolin or food processor (and maybe a special glove so you don’t cut up your hand). You just slice them up, boil water with salt (I also added hot chili peppers), and combine all in a glass jar. Make sure you put the lid on LOOSELY as it ferments or it can explode.

The radishes lost their color after fermentation and were more of a dull, off white. The pretty pink and red skins ended up dyeing the water. So they weren’t as pretty as they were, but the taste was great. They also weren’t super crisp, and I’m not sure if they will completely lose the crunch the longer it sits, but I hope it maintains after being placed in the refrigerator.

Next time, I’d like to add a couple of peppers to the jar and maybe some onions.