insta: @fermentation.school

ZUTATEN

  • knapp 1 Fenchel
  • knapp 1 Bund Radieschen
  • Fenchelgrün
  • 2,5%ige Lake

Fenchel und Radieschen mit dem Messer in Scheiben / Streifen, mit Lake aufgefüllt.

Originalrezept (makes 1 pint):

  • 1 bunch small radishes, such as Cherry Belle or French Breakfast
  • 1 medium fresh fennel bulb
  • 1 ½ teaspoons salt

Remove the stems and wash the radishes. Slice very thin, using the slicing blade on a hand grater or food processor. Place in a bowl. Cut the thick root end off the fennel bulb and also slice it as thinly as possible. Put this in the bowl with the radishes. Chop any fennel frond and put it into the bowl as well. Save the thick fennel stocks for something else. Add the salt slowly. Massage it in and taste after about half the salt has been added. Keep adding the salt until you just taste it. You should be able to taste the salt, but the salt should not dominate the flavor.

It will produce enough brine without much time or effort. Press the mixture in a quart jar. Weight it down, making sure all the vegetables are under the brine. Allow to ripen for 3 – 4 days in a cool, out of the way spot on your counter.

Originalbild von fermentation.school

02.05.2021

Schön pastell-lachsfarben geworden, und feine Bläschen!

16.05.2021

Gekühlt probiert. Verdammt. Zu weich und zu sauer. Und ein bisschen stinkig, wegen der Radiesschen. Nächstes Mal ans Rezept halten und nach 3-4 Tagen essen….