Radishes are by far the easiest thing to grow in our garden. They grow fast - and they'll get away from you. Before you know it they are HUGE. These are so big and ugly!
We eat them in salads, but mostly, we make a spicy radish dip. We take about six of them and mince them up in a food processer along with 6 cloves of garlic. Then we'll throw in a block of cream cheese. Finally, we'll add salt, pepper, chili powder, paprika and some habanero pepper flakes. That's it! It makes a perfect dip for dipping cut up carrots into or we'll spread it on crackers or french bread. It doesn't last long. It has become a family favorite.
But when you have an over-abundance of them, you've got to look for new ideas. We'll try lacto-fermented radishes, much like we do with carrots, cucumber, or cabbage. First we sliced up the radishes in little chunks like you might do when making pickles. Then you make a brine by adding 2 teaspoons sea salt to 2 cups water. Then we added 1/4 of whey that's leftover from yoghurt making. That acts as a preservative. We add some garlic cloves to the bottom and then pack the jars tightly with the cut up radishes and pour the brine over them making sure the radishes are submerged by placing some glass canning weights on top.
We leave the jars at room temperature for 5-7 days and then place them in the fridge.
We'll likely make more radish dip, but thought we'd add this to our radish repertoire.
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