[–] Empress [S] 0 points 7 points (+7|-0) ago  (edited ago)

Took the half a Jicama left in the fridge and a bunch of radish and sliced and put in a half gallon mason jar. Threw in a few gloves of garlic, the juice of two key limes, and a pinch of Cayanne Pepper Added 3 tablespoons of Celtic Irish Salt (any non-iodine salt will do) to 5 cups of filtered water and dissolved. Poured the brine over the vegetables and then weighted the vegetables with two 1/4 pint mason jars (the vegetables cannot touch air and must remain under the brine). I'll leave this on my counter for a week and "burp" it every day and then put it in the fridge. Burping is just spinning the jar a bit to release the bubbles.

EDIT: I screwed up royally! Was in such a rush and didn't think about the correct salinity for my brine. Woke up this morning and my jar hadn't started fermenting (first time this has ever happened) and I quickly realized that I used way too much salt. Poured some brine out and added water. We'll see if it starts fermenting now or if it's a waste.

[–] Bignsweaty 0 points 1 points (+1|-0) ago 

Thank you! I have tons of radishes right now and was trying to figure out what to do with them all.

[–] Empress [S] 0 points 1 points (+1|-0) ago 

Great! Yeah, you're gonna love it!

[–] Rellik88 0 points 1 points (+1|-0) ago 

Ive been looking into fermenting peppers to make home made hot sauce.

[–] AesopsFaggot 0 points 0 points (+0|-0) ago 

If someone doesn't have lady parts, are they missing out? Asking for a friend!