Makes 1 x 1L jar • Prep time 15 mins, plus 3–7 days fermenting
Ingredients
- 200g radish, thinly sliced
- 250g carrots, peeled and thinly sliced
- 15g black peppercorns
- 15g mixed stems and leaves
- 4 pieces of mixed fresh citrus peel (such as orange, lemon and lime)
- Salt (3% of the total weight of everything combined – see step 2)
Method
- Place a sterilised* 1L jar on a kitchen scale and set it to zero. Add the veg, peppercorns, leaves, and peel. Fill with water; ensure everything is submerged.
- Note the weight on the scale and calculate 3% of that figure – that’s the amount of salt you need to add.
- Seal the jar; shake gently to dissolve the salt. Label with the date and put on a plate to catch any overspill. Leave at room temperature, out of direct sunlight.
- Over the next 3–7 days, keep an eye on it, ‘burping’ the jar now and then by briefly opening the lid to allow gases to escape; the colours will change and you’ll see bubbles as the fermentation is happening. Ensure everything stays submerged. Remove any bits of veg you spot floating.
- When you’re happy with the flavour, transfer to the fridge and eat within 1 month for the best texture.
