We had an over-abundance of watermelon radishes from the CSA so it was time to do some experimenting.

I ended up with 2 full food processor bowls of shredded radish, so about 14 cups, give or take. I put it all in a giant bowl and sprinkled 2 tbsp of sea salt over it. Then I treated it just like sauerkraut. This ended up fitting perfectly in a 1/2 gallon jar with plenty of brine to cover.

Update 01.15.17 – I moved these to the fridge last night because they taste good and the activity slowed down almost completely. I had a little for dinner with some sauerkraut. After 4 days it started to STINK. After the stinky kimchi, I suspected that it was either the daikon radish or the fish sauce that was the culprit, and now I know it was the radish. I even googled it and it seems I’m not the only one with stinky fermented radishes!