Loading…
39
Shoutout to my fermented radishes turning out just right...
I had some extra radishes from the market and tossed them in a jar with salt water... left it on the counter for a week. They started fizzing after a few days which made me nervous. Tried a slice yesterday and they were crunchy with a mild sour kick... perfect. Used them in a salad with some olive oil and it tasted amazing. My partner, who usually skips my ferments, actually asked for more. Feels nice to have a win after my last batch went mushy... might try adding garlic next time.
4 comments
Log in to join the discussion
Log In4 Comments
gracej996mo ago
Seeing the fizz always makes me happy, my kimchi did that too and @reeseb85's volcano story proves it's science!
9
the_gavin6mo ago
Does the fizz mean it's working?
0
oscar_gonzalez455mo ago
My grandma always said the fizz was the good bugs having a party. She made sauerkraut in a big crock in her basement and you could hear it bubble. I read a blog by a guy who tests ferments, and he said that fizz is carbon dioxide, a sure sign of active fermentation. So yeah, that fizz basically means your project is alive and doing what it's supposed to do.
2