Spanish Black Radish
Spanish Black Radish is in the same family as broccoli and kale, known as the Brassica family. It’s rich in vitamin C, and cruciferous vegetables like Spanish Black Radish, protect against free radicals and strengthen immunity and digestion. In India, this is called “Mooli,” and it is used to encourage a healthy liver. 1 Liter Probiotic Jar
- 4-5 large Spanish Black Radish cleaned and sliced thin to fill jar to shoulder
- 2% brine 20 grams of Himalayan salt per liter water
- .5 tsp peppercorns
Pack the radish slices into the jar so that they fit in snugly and are below the collar of the Probiotic Jar.
Add the brine to cover. The top of the liquid should be at least 1 inch below the top of the jar or to the collar of the Probiotic Jar.
Add the Brine Bowl and make sure the radish is submerged.
Close the lid and add the airlock. Ferment at room temperature, covered, for 6 to 9 days before transferring to the fridge. Be sure to taste first and see if it needs a few more days on the counter.
Radishes may take a few weeks to mellow and cure in cold storage. These do have a long shelf life when properly stored.
Room temperature refers to the range of 64°F to 74°F.