Pensacola’s market was abundant with watermelon radishes a couple weeks ago. The insides of the vegetables were vibrantly green and pink. Most people use these radishes in salads but I thought they would be fun to ferment.
To slice them evenly, I ran them through a food processor. The slices were then weighed and mixed with 2% salt by weight. They were vacuum sealed and fermented for 7 days.
By the end, they smelled like a stinky foot. They were funky, crispy, and ready to be tossed into a sandwich. The greens were fermented as well – though I haven’t quite found a use for them.
Three Siblings Kitchen (TSK) 
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