Fermenting sweet vegetables, Radish is your friend, add to sweet vegetables – carrot / beetroot / yacon or anything sweet can produce a yeasty (alcohol) ferment.
Radish to the rescue. Daikon – the radish used in Kimchi
Mild in flavor and very rich in Vitamin C. Daikon grows easily.
The small colored variety can be a tad bitter.
• Cutting sweet veggies into small chunks as opposed to grating can give a less yeasty end result.
Lime / lemon brine can also be used – carrot and ginger coins / carrot and daikon relish, come to mind!
Tangerine and beet pickles!
Xxoo Lynnie
