Hi, this is John
from betterdoneyourself.com.  Today, I wanna make some
fermented radishes! I got these radishes at
Safeway. They were on sale for 10/$10.  Of course they only had
8 bunches by the time I got there but I
grabbed what I could.  Here's seven dollars worth
of radishes.
These are super radishes. Super ripe.
No blemishes on them. To start processing them, what we're gonna need to do
is remove the
leaves.  Remove the roots.  Remove the stems.  We're going to trim them.
Clean them up and
Hold them in a brine and some and will let them ferment for a couple weeks.
They're super as side. Chop them up on a salad.
Eat 'em like you would, on a relish tray.
Seems like the
family can't get enough of these.  I started making these and
once I got people to taste them
I think I made some real fans in the house.
When you're processing lot of vegetables like this
you wanna try to do things in stages.
Just for efficiency's sake.
Take the leaves off and put the radishes in a big bowl.
Next step is to trim them.
set yourself up with a little work station: a big bowl of vegetables, a bowl for trimmings and then
colander
to catch your processed vegetables in. then you can go through,
one by one without a lot of wasted
effort. Get all your vegetables trimmed
and ready to ferment.  Once everything is trimmed,
you can give everything a good final
rinse.  These were pretty clean when I brought them home.
This is a one gallon glass Anchor
Hocking jar.
People buy them to put cookies in.
I liked it for many things in them. I
make my kombucha in these.
I'm going to pickle my radishes in these.
They're just super versatile jars.  Check the links below. I've got the link to Amazon,
so you can pick up a couple of these jars.
This ferment requires
the additional of some brine. Make sure you use
chlorine free water. Chlorine kills
bacteria. Bacteria's what we're using to
do the fermentation so
make sure you got that chlorine free water.
The recipe here is
3 tablespoons of salt to
2 liters of water
Get everything stirred together real well.
Make sure the salt you use is not iodized water as well. Again,
just like we're avoiding chlorine, we're
avoiding iodine!  All of these
additives are in our food supply because they kill bacteria.  So, if you're going to start
fermenting you really need to be on the lookout for
a lot of these preservatives that
we just take for granted but they
kill our bacterium so we're gonna kill
a couple of bacteria here with this
saltwater hopefully.
Again it's just a light brine and miss
it will keep the bacterial count low
enough to
keep the radishes safe.
Here you can see me adding
the
garlic to the ferment.
When I make dill pickles, I always add a lot of garlic.
There's a lot of antibacterial
properties in garlic; it's one of the reasons that
eating raw garlic is so healthy for you.
But just like we add dill to our
pickle ferment. We add garlic
to our pickle ferment. All these things
have anti-microbial properties that
we're gonna take advantage of.  Again,
to keep that bad bacteria off our vegetables.
-until the lactobacilli can take over and
protect us from
the bacteria. If you have a jar of
pickles going
grab some of the solution from the pickle jar and
add it to the to the new jar. This is a
super source for
lots of bacteria to your fermentation off to a good
start.  This is a great kick starting method to
ensure that your gonna have a good batch of pickles.
Go ahead and stir that old pickle juice
in.
Get out any extra leaves.
Here we've been fermenting for a couple of days. It's been about three days.
You can see my kombucha there up on the right.
and the radishes are
starting to lose that red. All the
red is dissolving into the
brine. These look like they're
doing really well. I think these are gonna be
delicious.
Day 5:  Looks like I've got some mold forming.  Another problem here: these
couple radishes were exposed to air.
I've got brown
rot. These radishes are soft.
They're literally rotten.
I've got some mold forming.
Mold I can get with this ladle.  If I'm careful--
just ladle off this white funk here.
It's nothing bad.  It happens.
Pretty typical for a vegetable
ferment like this, especially a brine-based one.
I'm not even convinced this IS mold.
It's kind of like a waxy skim on the surface of the liquid here.
I'm just gonna take it off and pick
out the extra brown ones.
To prevent this in the future got a bag with some of
my saline and I'm gonna zip this shut
and use this for my weight
to hold everything down below the
brine.
I forget to mention earlier that the brine actually acts
as in an "air-proofing" to make sure that there's no
oxygen touching your vegetables.
Get everything underneath there.
You want to make sure that everything is out of the air. Anything that's gonna' have
contact with the air is going to rot.
We're not rotting vegetables, folks.  We're fermenting them.
I'll leave these in the cabinet for probably another week.
I'll taste them every couple days and see what kind of progress I'm making.  When I feel like I've got a good
tartness to the radishes I will get them
in the refrigerator.
in a smaller jar and then just top them up with
the brine solution and then they'll  be ready for snacking any time.
So that's it for pickled radishes.  Thanks for watching be sure to check out my other
videos.
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