How To Make Radish Kraut
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 bunches of radishes, thinly sliced
- 2 tablespoons sea salt
Instructions
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In a large bowl, combine radishes and sea salt. Massage the salt into the radishes for about 5 minutes, until they release their juices.
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Transfer the radishes and their juices into a clean glass jar, packing them down tightly.
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Leave about an inch of space at the top of the jar. Place a small, clean weight on top of the radishes to keep them submerged in their own juices.
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Cover the jar with a clean kitchen towel and let it sit at room temperature for 5-7 days, stirring once a day.
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Taste the kraut after 5 days. If it’s tangy and to your liking, transfer it to the refrigerator. If not, continue fermenting for a couple more days.
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Once fermented to your taste, store the radish kraut in the refrigerator for up to 6 months.
Nutrition
- Calories : 15kcal
- Total Fat : 0g
- Sodium : 1452mg
- Total Carbohydrates : 3g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 1g
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