africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (346) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (591) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Tuesday, April 19, 2016

Lacto Fermented Daikon +

Nice. Followed a recipe from Cultures for Health. Gonna grow more daikon next year! I really liked the pink hue the beets gave it. Should have taken a timeseries of pics as the pink grew.

Daikon Pickles
Enough daikon to fill a 1Q mason jar, cut into spears
some beet (used chioggia)
couple cloves garlic (peeled, whole)
couple serrano chilies (stemmed, halved)
2T salt
2c water

stuff tightly into jar, dissolve salt in water, pour over. keep veggies below water line. cover jar with a coffee filter + rubber band. i fermented it about 3 weeks, probably a little too long but alright.




No comments:

Post a Comment