For all their stunning beauty, watermelon radishes emit a pungent, offensive odor as they ferment. It’s the sort of smell that might make you turn around and ask yourself: is it possible that I’ve stepped in something?
But mature, they are pink, and pleasant, and piquant. And flavored with garlic, hot peppers, and star anise, I have no doubt that they will be an excellent addition to the edible menagerie of living foods that are slowly taking over the fridge.
The recipe is as follows:
About 8 Watermelon Radishes (sliced thinly into semicircles)
1 1/2 quarts Brine (filtered water, plus 3 tbsp of Sea Salt)
2 Cloves of Garlic
1 Star Anise Pod
Dried Hot Peppers and Black Peppercorns to taste
To put it all together, have a look over at this post about Lactofermented radishes from a couple of years ago.