By Lynnie Stein / October 15, 2018

Sweet Veg?

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

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Beet + daikon radish + cabbage + lemon grass + turmeric + ginger

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© 2021 Lynnie Stein