Radish lacto-ferment

We are coming to the end of the radish season. Most of the ones we picked this week were woody and just starting to bolt. This bucket from late last week was the last good harvest, except for the Runder-schwarzers, which haven’t really come into their own yet.

Radishes are one of Daddy’s favorite vegetables, but no one else really likes them, so he pretty much has them all to himself. This year, we are going to try lactofermenting the last bunch of radishes.

This may be more challenging than it was in the winter, as the temperature in the house keeps bumping up to 70-72 degrees, which increases the risk of developing mold. I may have to move these to the basement.

We’ll see how it goes.