Fermented Radish Coins

Radishes are a natural antifungal. They contain the antifungal protein RsAFP2. One study found RsAFP2 caused cell death in Candida albicans which allows the good bacteria to take over the place occupied by candida and rebalance your gut flora in a healthy way.

Servings: pint

Ingredients

1 bundle red radishes washed and sliced into thin pieces
¼ teaspoon Celtic Sea Salt
⅛ teaspoon Veggie Starter Culture 1 tablespoons of kefir whey
filtered or spring water with minerals

Instructions

If using the starter culture, place 1⁄2 cup of water in a glass measuring cup and add the culture and stir until dissolved. Let the mixture sit while you prepare the radishes — anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 4.
Wash and slice your radishes into thin coins using a knife or a mandolin.
Place the radishes and salt in a 1-pint glass or ceramic container that can be securely sealed.
Add the culture and fill the container with filtered water, leaving 2 inches of headspace to let the radishes bubble and expand as they ferment.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days.
Check the radishes every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white Kahm yeast formed because the radishes rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the moldy radishes and push the rest back under the water.
After 3 days, place the radishes in the refrigerator.

Notes

The brine will turn a delightful pink during fermentation!