Heyyyyy!
So, apologies as this episode is out way too late! I have been having massive issues with getting the videos uploaded - so next week I need to go back to filming on Sunday so I have a 2 day buffer to get the episode done - my apologies!
Now, on to radishes! Yup - this week is the first of the books I've chosen for the first quarter of 2024. Each book is quite different and for some of them it will be a full review, some will be a few recipes from it, and the book today - I'm using it as a reference for ferments!
This week's book is:
Wild Fermentation by Sandor Katz - find it here:
https://www.audreys.ca/item/WE-DK7PwCwCIXEavqm01nA
This is the second edition version, so newer than mine.
I love fermenting food and over the past few years I haven't hardly done any! Time and a crazy schedule has led to me just not making the time. Today was a great day - it's cold here in Alberta and I took the time to make 3 different recipes.
First, an easy brine for my 4 species of radishes which I purchased from:
Thistle Hill Farms is located just outside of Edmonton, AB and I got 4 species of radish in my bag - Bravo daikon, Luobo daikon, Nero Tondo, and Alpine daikon. All of them were delightful and I can't wait to taste them when they're ready!
I also did 2 types of quick pickle because I couldn't help myself! Instead of using sugar though, I used a white balsamic vinegar from:
The A-Premium is a classic white balsamic vinegar that is not caramelized. Try it!
Then, after I had finished doing all the recording I had all these little pieces leftover and so I figured, I've got dark balsamic vinegar here too so I did a combination of a Neapolitan Herb and a Mission Fig balsamic vinegar! So now all the radishes are having a bath! LOL I'll do a follow up of what they all taste like - the pickled ones are already awesome!
Stay warm everyone - it's been banana pants here in Alberta!
