Radish pickles and cabbage

Fermentation Side dishes

Fall for these original pickles. To be enjoyed in condiment to add a crunchy touch to your dishes or an aperitif! Clever for healthier aperitifs because today, the nutritional qualities of fermented preparations are indisputable. So finished the peanuts and long live the pickles!

For how many ?

The jars Le Parfait Super> Bocal - 1 L (diameter: 85)

Ingredients

Pink radish

300 g

Cabbage

500 g

Shallot

Pepper

1 c. coffee

Mustard seeds

1 c. coffee

Coriander

1 c. coffee

Water (unclosed)

60 cl

Salt

18 g

Steps

Before we start, we invite you to consult Our user -managing section In order to learn everything about the fermentation process!
Prepare the brine by mixing 60 cl of non -chlorinated water and 18 g of gray sea coarse salt, until the salt is dissolved. (Or 30 % salt compared to water)
Cut the choux-rat peated in cubes or sticks. Leave the whole radishes. You can leave 1 or 2 cm of tops. Peel and mince the shallot.
Fill the jar by intercounting the spices.
Cover with brine.
Close tightly and keep at room temperature for 1 week to start the fermentation. Then store ideally around 15 ° C. To consume from 2 weeks.

NB: If your water is chlorinated, it must be let it stand in an open carafe for 1 hour or 2 to evaporate the chlorine.

Recipe offered by Marie-Claire Frédéric for Le Parfait.

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