These fermented radishes are so easy to make and are the perfect way to get your probiotic needs in on the daily. Just take a couple spoonfuls or keep it to 1/2 cup per sitting.
- 3 bunches small radishes OR 8-10 medium-large radishes, cut into bite size chunks
- 1 quart water
- 3 tablespoons Himalayan sea salt
- 1/2 teaspoon peppercorns
Combine the water and salt in a large mason jar with a fitted lid. Mix salt until dissolved to create a brine. Add radishes and peppercorns. Make sure the radishes are completely submerged in the brine. If they're not, add more water to cover them. Cover with a lid or towel with a rubber band around the top to keep bugs and dust out. Let the radishes ferment for at least 3 days (the longer they sit, the tangier they get), lifting the lid each day for a moment to allow them to breathe. Once they are fermented to your liking, cover with a lid and refrigerate up to 6 months.