I just finished my first attempt at fermented radishes - I'm not exactly sure what type I used, but it's a very generic looking smallish medium sized, red skin white flesh radish. My local produce store had a "last chance" bag for $1, so I bought them to see if I couldn't give them new life through fermentation.
I started the ferment on 8/1/17 and called them "finished" today. That's a four week ferment. The yeast forming on the top was getting to be a little more than I was comfortable with and a couple small spots of mold were trying to make themselves at home, so I decided they needed to be done. While they don't necessarily taste "bad", they're a little on the...flexible side, and super salty. I tasted them a couple weeks ago, and for all I can tell it doesn't seem like they've changed much.
I used a brine of I believe 3 Tbsps sea salt to about a gallon of water (should've written that part down...) and seasoned it with mustard seed, dill, cloves, celery seed, and black peppercorns. I also threw in a couple grape leaves because I have a massive vine out front and thought it might be interesting.
So here are my questions: is this what they are supposed to taste like? If not, where did I go wrong? Did the grape leaves negatively affect fermentation? The radishes may or may not have been organic, could that have been bad?
I'm curious if anyone else has done a ferment of "regular" red radishes and come up with similar results.