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Fermented Radishes

1½ pounds Green Luobo or China Rose radishes (see headnote; may substitute peeled daikon radish)

1½ teaspoons caraway seeds, toasted, then crushed (see note)

2 teaspoons fine sea salt

2 teaspoons sugar

2 medium cloves garlic, minced (2 teaspoons)

Cut the radishes into wedges about ¼-inch thick, placing them in a mixing bowl as you work. Add the caraway seeds, salt, sugar and garlic, tossing to coat evenly. Cover and let sit at room temperature for at least 8 hours or up to overnight.

Pack into the sterilized jar(s), pressing the radishes down. Cover loosely with cheesecloth and allow to ferment at room temperature for 3 to 4 days, until lightly tangy, always making sure the radishes are fully covered by the liquid they will have released. Cover tightly, and refrigerate for up to several months.

Serve with an assortment of cheeses and whole-grain breads or as a garnish for a grain salad; or eat them straight out of the jar.

Makes 1½ pints; serves 12.

Cook's notes: Toast caraway seeds in a small, dry skillet over medium-low heat for several minutes until fragrant, shaking the pan so they don't burn. Green Luobo and China Rose radishes work especially well in this recipe because of their relatively high water content. You can substitute daikon radishes instead, but the results won't be quite as sweet-tasting.

Emily Horton, The Washington Post

Uncovering the delicious warmth of winter radishes

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