The past few weeks i started reading this fascinating book Nourishing Traditions by Sally Fallon. I grew up with Nourishing Traditions in my living room book shelf, but never took any interest in it. Until now.
Fermented foods liked saurkraut, and Pickles are highly emphasized in this book as well as Lacto-Fermented drinks like Kvass, Kefir and Ginger Ale. After burying my head in this book the past few weeks and discovering all of the wonderful benefits fermented foods offers i've decided to start making my own fermented foods and drinks at home, i've only just start and i'm already having a blast !
There is something so exciting about making your own cheese, yogurt or fermented vegetables and drinks, it gives you this great sense of self sufficiency, plus it's just pure joy watching your creations live and grow, almost like tending to a garden or interactive art project.
2 cups of very thinly sliced easter radishes, packed
1/2 tablespoon anise seeds
1 tablespoon celtic sea salt
In a bowl combined all of the above ingredients and either with a meat mallet, or your hands like i do, pound/squish everything together to release the juices from the radishes and to evenly distribute the salt and anise seeds. Try to get out as much of the juice as you can as this will form the brine liquid. In a 1/2 quart mason jar pour everything including all of the juices, press the radishes down as tightly as you can so that the liquid brine covers everything. The radishes should be about one inch below the rim of the jar. Make sure the lid of the mason jar is on tightly and let sit on the counter, away from the sun, for 3 days. Once the three days are up transfer jar to the refrigerator and enjoy.