Hey Nick! Glad you're here and we were really surprised how good these taste. We've grown radishes in the past only to wind up composting most of them. Now we can make pickles!!
great video! i have been fermenting cabbage for a long time. now i cant wait to try radish this year. i have a small garden but radish is so fast and easy to grow.
Hey Chris! We're right there with you on the cabbage and it's one of our favorite ferments. We were excited about this one, because of how easy radishes are to grow (and a VERY quick turning crop). It's amazing how mild they become once feremented!
@@HealthyFarmLiving We tried the carrots a couple of weeks ago and enjoyed them. Now, we just harvested about 25 radishes from the garden so we decided to give these a try. I will let you know in a week or two. Thanks for the video!
@@HealthyFarmLiving Oh, man! I loved the radishes. We have almost finished all of them already. I just harvested a bunch today and we plan to do them again. Thanks for this recipe. It is a huge hit here. Even the kids like them which is amazing.
@@HealthyFarmLiving Also, the fermentation went a lot better than with the carrots. I think there is two reasons. One, is we grew the radishes ourselves. I think fresh from the yard works best. Second, it was a little warmer.
Are you draining the brine to stop the fermentation or does it stop when you place in fridge? Wasn't sure if you changed out the liquid when planning on fridge or not.
Hey Mary, great question! We keep the brine with the veggies. The fridge doesn't completely stop the ferment, but it slows it down drastically. You'll notice they will get more of that vinegar taste to them over time, so if you cut the fermentation a bit short up front you can just let them sit in the fridge a bit before eating them.
After the fermentation process, can these be stored long term on the shelf, such as through a canning method, or do they need to be refrigerated and eaten in a short period of time?
Hey Frances, that's a really good question and we haven't tried it. I would imagine you could probably pressure can them, but it would kill off the beneficial bacteria which is one of the reasons we're using the fermentation process on these veggies. Pickled veggies with vinegar would definitely be the way to go if you're wanting a shelf stable option.
That was something new, have to test it! Is there a particular reason you're not adding anything except garlic and salt to radishes (a'la black pepper, traces of chili, leaf of laurel, onion, mustard seeds, maybe even fingertip of sugar or little-bit of vinegar)?
You can definitely build on this recipe from here. I'm not sure on the vinegar as it may inhibit some of the bacteria growth, but then it may add others as well. One thing about these radishes is they are very mild once they've fermented, so they will definitely take on the other flavors quite easily.
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Woohoo, love the fermenting videos, thank you for sharing.
Hey Daniel, glad you're enjoying the videos. We have lots more coming!
Healthy Farm Living 👍🏽👊🏽
Subscribed! Love that you can grow radishes so fast, feed the tops to the chickens, and eat them like pickles! Thanks Dwayne and Lorrie!!
-Nick 😊👍
Hey Nick! Glad you're here and we were really surprised how good these taste. We've grown radishes in the past only to wind up composting most of them. Now we can make pickles!!
Healthy Farm Living can’t wait to try this for ourselves!
Keep the fermentation videos coming!
Glad you're enjoying these. We have several more recipes we want to share and we're still learning too!
great video! i have been fermenting cabbage for a long time. now i cant wait to try radish this year. i have a small garden but radish is so fast and easy to grow.
Hey Chris! We're right there with you on the cabbage and it's one of our favorite ferments. We were excited about this one, because of how easy radishes are to grow (and a VERY quick turning crop). It's amazing how mild they become once feremented!
Thank you for the information. I will try this!
It's a really good way to get those radishes into a "more edible" state!
Very good helpful videos 👍 Im making my favorites list so when I retire I can utilize all your expertise, ty 😊
Hey Jen! Glad you're enjoying the content. It's always good to hear from you!
I actually love radishes on my tacos and salads. But I love pickles too!
This would be a perfect combination for you. Pickled radishes for those tacos and salads!!
@@HealthyFarmLiving We tried the carrots a couple of weeks ago and enjoyed them. Now, we just harvested about 25 radishes from the garden so we decided to give these a try. I will let you know in a week or two. Thanks for the video!
@@TheFatTheist Ooh, those should be amazing. We have a bunch of daikon that we plan on doing the same with. Looking forward to hearing how they taste!
@@HealthyFarmLiving Oh, man! I loved the radishes. We have almost finished all of them already. I just harvested a bunch today and we plan to do them again. Thanks for this recipe. It is a huge hit here. Even the kids like them which is amazing.
@@HealthyFarmLiving Also, the fermentation went a lot better than with the carrots. I think there is two reasons. One, is we grew the radishes ourselves. I think fresh from the yard works best. Second, it was a little warmer.
Are you draining the brine to stop the fermentation or does it stop when you place in fridge? Wasn't sure if you changed out the liquid when planning on fridge or not.
Hey Mary, great question! We keep the brine with the veggies. The fridge doesn't completely stop the ferment, but it slows it down drastically. You'll notice they will get more of that vinegar taste to them over time, so if you cut the fermentation a bit short up front you can just let them sit in the fridge a bit before eating them.
After the fermentation process, can these be stored long term on the shelf, such as through a canning method, or do they need to be refrigerated and eaten in a short period of time?
Hey Frances, that's a really good question and we haven't tried it. I would imagine you could probably pressure can them, but it would kill off the beneficial bacteria which is one of the reasons we're using the fermentation process on these veggies. Pickled veggies with vinegar would definitely be the way to go if you're wanting a shelf stable option.
Looks like they turned into carrots. I have to try this.
We've always tried to find ways to use radishes, because they're so easy to grow. This is by FAR our favorite way to use them.
That was something new, have to test it!
Is there a particular reason you're not adding anything except garlic and salt to radishes (a'la black pepper, traces of chili, leaf of laurel, onion, mustard seeds, maybe even fingertip of sugar or little-bit of vinegar)?
You can definitely build on this recipe from here. I'm not sure on the vinegar as it may inhibit some of the bacteria growth, but then it may add others as well. One thing about these radishes is they are very mild once they've fermented, so they will definitely take on the other flavors quite easily.