Description
DE RETOUR DANS 2 MOIS!
For this fermentation, we went for simplicity. The black radish, naked! A star from the German-speaking world, a great booster for the liver and, above all, one of the most vivid examples of the magic of lactic acid. It goes fantastically with burgers, mixed with a green salad or simply as a pretty decoration on the edge of a polenta.
This may be the one to try to understand what we are talking about. Compare it to a raw radish. Realize the added gastronomic value and enjoy the benefits to your metabolism.
330 g
Rüegg Michèle –
I opened a jar of black radish last night. A strong smell, not necessarily pleasant, came out of the jar. Small bubbles were rising to the surface. Nevertheless, it is quite good on the palate.
Have we kept it too long?
Michèle
fermentierra (verified owner) –
Hi Michele. It is true that the smell of lacto-fermented radish can be quite strong or special, but as you note, the taste is good, even exquisite. This is one of the characteristics of lacto-fermented radishes, as for Brussels sprouts or cauliflower, the smell can be sulphurous.
However, it is one of the most successful jars. Plus, the benefits to the body are very positive with black radishes, especially for the liver. Sometimes, some people just don't like it...and that's normal too. Thanks to the variety of our range, there is at least one jar for all tastes.
As for the bubbles, with time or temperature changes, the fermentation is always slightly active and a small amount of CO2 is naturally compressed in the jar. This is noticeable by the pop when you open the jar and the fizzing. This is a good sign that the jar, which was more than a year old, has remained perfectly preserved protected from oxygen.
Thank you for your comment and don't forget to top your summer sandwiches and salads with our lacto-fermented vegetables.
Enjoy,
Laurent et Monica
Gisèle –
Excellent black radishes. We eat them with little crackers with black sesame puree. Thank you for all these recipes.