If the Smell doesn't Kill ya

by **k08** on Mon Oct 14, 2013 4:26 pm

the taste is quite good.

I fermented Miyashige White Radish with its green tops and added some raw ginger. Fermented it just as I would cabbage right down to the same salt ratio. Came out a beautiful emerald green with some lighter green mixed in from the white root. Some of it is a little chewy but I think that happened because I only let it ferment for 10 days.

Daikon is the more popular oriental radish but the amazing health benefits are basically the same.

by **Cosmic Frog** on Mon Oct 14, 2013 5:54 pm

Sounds like a lovely ferment! I hadn't thought to leave the leaves on the radishes. Is the kind of radish you used green? That smell is funky! I love it but I know it's bad! Like a cute, crazy girlfriend/boyfriend! Yay radish ferment funk!

by **k08** on Tue Oct 15, 2013 2:57 pm

It's a long white radish with green top. eat it raw or cook it.

If the Smell doesn't Kill ya

If the Smell doesn't Kill ya

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