Add sliced radishes to a mason jar with warmed apple cider vinegar, sugar, salt, and water. Pickling is the next best option, although the radishes will only last a couple of weeks in the fridge vs. ![]() Recipe: Fermented Radishes Pickled Radishes Add fermented slices to sandwiches, salads, fried rice, or enjoy for a snack. Once fermented, store in the fridge and enjoy for several months. It takes about 10-14 days for radishes to fully ferment. To ferment radishes, you need a jar, sliced radishes, water, salt, garlic, dill, and patience. Learn more about fermentation and its health benefits in this podcast episode. Fermented Radishesįermenting was commonly practiced before the age of modern food storage options, like the refrigerator and freezer. Two of the best ways to preserve radishes for a few weeks or months are: pickling and fermenting. Learn how to store them properly and use them in your cooking. And finally how to eat radishes in delicious and different ways. Then, how to preserve them (pickling or fermenting). Today, I want to help your family become radish lovers.įirst, I’ll show you the different ways ( easy ways) to store whole and cut radishes. In the past, we’ve talked about how to store fresh herbs (and my favorite herb, cilantro), carrots and celery, green onions, lettuce and other leafy greens, how to keep berries fresh, and how to freeze berries. Bring fresh ingredients into your home, store them properly, and learn how to use them confidently in your meals. I want to encourage you to get out there and buy fresh produce, even those items that you have passed on before. That’s why we talk about proper food storage here at Live Simply. I had no idea how to store radishes or how to use this root veggie in my home cooking. ![]() Ice crystals will cause cell damage, turning herbs mushy.Years ago, I never would have bothered buying a bunch of radishes at the grocery store or farmer’s market. In my fridge, storing the herbs at the back of the top shelf caused them to actually freeze in some parts. Almost all herbs are best stored in the refrigerator, with the exception of basil and very thin-leafed mint, which can both be damaged by the cold, causing them to brown and bruise faster.
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