State Fare: Fermented Radishes with Juniper and Coriander
Author
Published
6/23/2024
In Savory Sweet: Simple Preserves from a Northern Kitchen, Beth Dooley and Mette Nielsen show first-time and experienced canners alike how to make the most of a short growing season to celebrate local, fresh ingredients. Find the book at The University of Minnesota Press.
Makes 1 quart
2 tsp. salt
2 cups boiling water, plus more for rinsing the jar
1 pound radishes (about 4 cups), sliced very thin
1 Tbsp. juniper berries
1 Tbsp. coriander seeds
2 Fresno peppers, sliced crosswise into thin rings
2-inch piece of ginger, peeled and sliced thin
A clip-top jar with a rubber gasket
- In a medium bowl, dissolve the salt in 2 cups of boiling water. Set the bowl aside.
- Rinse the jar and gasket with boiling water. Pack the radishes, juniper berries, coriander seeds, peppers and ginger into the jar. Add the brine. Make sure to leave about 1 inch of headroom for expansion as the radishes ferment.
- Cover the jar with a double-layer square of wax paper a bit larger than the jar opening. Fold in the corners with a clean spoon, and gently push down so some of the brine comes up over the wax paper. This will keep the radishes submerged and oxygen out.
- Close the jar, set it on a plate, and let it sit for at least 6 to 8 days before opening. Taste the radishes. The longer the jar sits, the more the vegetables will ferment. Once fermented, refrigerate the radishes.
Tip: Serve these peppery, tangy radishes on a cheese plate, take them on picnics or chop them into a chicken salad.