Description
For this fermentation, we kept things simple. Black radish, naked! A star of Germanic countries, a great liver helper and, above all, one of the most eloquent examples of lactic magic. It goes fantastically well with burgers, mixed with a green salad or simply as a pretty garnish on the edge of a polenta plate.
Maybe this is the one you have to try to understand what we're talking about. Compare it with a raw radish. Realize the added gastronomic value and enjoy the benefits for your metabolism.
330 g
Rüegg Michèle -
I opened a jar of black radish last night. A strong smell, not necessarily pleasant, came out of the jar. Small bubbles were rising to the surface. Nevertheless, it is quite good on the palate.
Have we kept it too long?
Michèle
fermentierra (verified owner) -
Hello Michèle. It's true that the smell of lacto-fermented radish can be quite strong or special, but as you note, the taste is good, even exquisite. That's one of the characteristics of lacto-fermented radishes: as with Brussels sprouts or cauliflower, the smell can be sulphurous.
However, this is one of the most successful jars. What's more, the benefits for the body are very positive with black radishes, especially for the liver. Sometimes, some people just don't like them...and that's normal too. Thanks to the variety of our range, there should be at least one jar to suit every taste and color.
As for the bubbles, with time or temperature changes, fermentation is always slightly active and a small dose of CO2 is naturally compressed in the jar. This is noticeable by the spritz when the jar is opened and the fizzing sound. This is a rather good sign, as the jar, which was more than a year old, has remained perfectly preserved away from oxygen.
Thanks for your comment and don't forget to top your sandwiches and summer salads with our lacto-fermented vegetables.
Enjoy,
Laurent and Monica
Gisèle -
Excellent black radishes. We eat them with little crackers with black sesame puree. Thank you for all these recipes.