Some watermelon radish pickles I started last night, via lacto-fermentation. The process was extremely simple. Chop radishes (or any other fruit or vegetable) and place in jar with a salt water brine using the following proportions : 3 Tablespoons of salt per quart of water. I also added in some leftover chickpeas, some chopped up leeks, and a few whole cloves of garlic. Make sure everything is submerged in the brine, since anything that's exposed to air is subject to mold growth. I leave my jars loosely capped since there is some CO2 production. Leave it out at room temperature for a few days until it tastes sour and delicious, then cap and store in the fridge where it will keep tasting great for weeks !
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