Each spring I sow radish seeds amongst my beets and carrots. Because radishes are such a fast-growing crop, I'm able to harvest them when the beets and carrots are still young, allowing plenty of space for the root vegetables to continue their growth. And while radishes are a treat to eat fresh in salads, or to dip in Zacusca or hummus, after a while, I find myself getting a bit radished-out. That's when I reach for a quart jar and make a batch of lacto-fermented radishes. Lacto-fermented radishes are made with the same basic technique as lacto-fermented pickles and garlic scapes: The vegetables culture in a salt brine with spices or herbs for several days until your … [Read more...]