{"id":1068,"date":"2019-05-31T09:38:39","date_gmt":"2019-05-31T13:38:39","guid":{"rendered":"http:\/\/montrealvegan.com\/?p=1068"},"modified":"2020-06-09T11:42:39","modified_gmt":"2020-06-09T15:42:39","slug":"radishes","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/radishes\/","title":{"rendered":"Fermented Radishes-Radis ferment\u00e9s"},"content":{"rendered":"

\"\"<\/p>\n

I love this time of year! First on the agenda, lacto-fermeted radishes… So simple to make and so delicious! (Voir version francaise ci-bas.)<\/p>\n

\"radishes<\/p>\n

Clean and cut the radishes, pack into a Mason jar and cover with brine. In this case, I used a wide-mouth Mason jar and added a regular lid covered with glass beads to keep the radishes submerged. Thanks to the folks at Cultures for Health<\/a> for their most informative eBook! I now use pickle pebbles and pickle pipes<\/a> for all my fermentation.<\/p>\n

\"\"<\/p>\n

\n

Ingredients<\/em><\/strong><\/p>\n

\n
    \n
  • 4 cups water<\/li>\n
  • 2 tablespoons sea salt<\/li>\n
  • 2-3 bunches of radishes (1 or 2 Mason jars, depending on quantity of radishes)<\/li>\n
  • For seasoning: garlic, black pepper, bay leaves, dill seeds, mustard or caraway seeds, according to taste<\/li>\n<\/ul>\n<\/div>\n
    \n

    Instructions<\/em><\/strong><\/p>\n

    \n
      \n
    1. Dissolve salt in water.<\/li>\n
    2. Wash radishes; remove tops and tails.<\/li>\n
    3. Cut radishes into quarters or sixths, depending on size.<\/li>\n
    4. Place seasonings in bottom of clean Mason jar. Add radishes.<\/li>\n
    5. Add brine, leaving 1 inch above radishes.<\/li>\n
    6. Add weight (or removable disk from small-mouth Mason jar lid) to keep the radishes submerged in the brine.<\/li>\n
    7. Cover tightly; leave at room temperature for 4-7 days, until fermented to your taste. (Fermentation is more rapid during warmer weather.)<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      3.3.3077<\/div>\n<\/div>\n

      Save any leftover brine from the fermented radishes and use as dressing or marinade.<\/p>\n

      Radis lacto-ferment\u00e9s<\/h4>\n

      C’est la saison des fruits et l\u00e9gumes frais, alors le<\/span> meilleur temps pour pr\u00e9parer ces petits bijoux:\u00a0l<\/span><\/span><\/span>es radis<\/span> lacto<\/span>–<\/span>fermet\u00e9s…<\/span> simple<\/span> \u00e0 faire et d\u00e9licieux<\/span>!<\/span><\/span> Laver et couper les radis, placer dans un bocal Mason et verser la saumure pour couvrir. J’utilise un<\/span> bocal Mason<\/span> \u00e0 grand goulot. Vous pouvez placer\u00a0un couvercle<\/span> grandeur ordinaire avec\u00a0<\/span>des<\/span> billes en verre<\/span> pour garder<\/span> les radis<\/span> submerg\u00e9s<\/span>.<\/span><\/p>\n

      Ingredients<\/em><\/strong><\/p>\n

      \n
      \n
        \n
      • 4 tasses d’eau<\/li>\n
      • 2 c. \u00e0 soupe de sel de mer (pour 2 bocaux Mason)<\/li>\n
      • 2-3 paquets de radis<\/li>\n
      • Assaisonnements : ail, poivre noir, graines de moutarde, aneth ou carvi, au go\u00fbt.<\/li>\n<\/ul>\n

        Instructions<\/em><\/strong><\/p>\n<\/div>\n

        \n
        \n
          \n
        1. Dissoudre le sel dans l’eau.<\/li>\n
        2. Lavez les radis; retirez les t\u00eates et les queues.<\/li>\n
        3. Coupez les radis en quartiers ou en sixi\u00e8mes.<\/li>\n
        4. Placez les assaisonnements dans le fond des bocaux. Ajouter les radis.<\/li>\n
        5. Couvrir avec la saumure, en laissant 1 pouce au-dessus.<\/li>\n
        6. Placez un couvercle de bocal propre ou un poids en verre par dessus les radis pour les garder submerg\u00e9s.<\/li>\n
        7. Couvrir herm\u00e9tiquement; laisser \u00e0 temp\u00e9rature ambiante pendant 4-7 jours, fermenter a votre gout.<\/li>\n<\/ol>\n

          R\u00e9server la saumure suppl\u00e9mentaire ferment\u00e9e et ajouter dans vos marinades ou vinaigrettes!<\/p>\n<\/div>\n<\/div>\n

          3.3.3077<\/div>\n<\/div>\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Being the season of fresh fruits and veggies, now is the time to prepare these little gems for the coming winter months! Naturally lacto-fermeted radishes… So simple to make and so delicious! Clean and cut the radishes, pack into a Mason jar and cover with brine. I use a wide-mouth Mason jar and use a regular lid covered with glass beads to keep the radishes covered.<\/p>\n","protected":false},"author":3,"featured_media":2188,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[119],"tags":[121,79],"class_list":["post-1068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermentation","tag-fermentation","tag-radishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/09\/ferm_radishes_w.jpg?fit=751%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/s6LKIh-radishes","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=1068"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1068\/revisions"}],"predecessor-version":[{"id":3441,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1068\/revisions\/3441"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2188"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=1068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=1068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=1068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}