We have really enjoyed our Aomaru Koshin Japanese radishes this season, they are great autumn, winter and spring vegetable, and are great eaten raw, cooked or pickled.  Traditionally in Japan they are known a digestive aid, and if lactic fermented, provide even more health support.

This is how you can ferment them:

• Grate the cleaned radish into a bowl.
• For every litre of grated radish add 1 tablespoon of seasalt and 4 table spoons of whey.
• Mix and pack into a 1 litre bottling jar with a wide top.
• Pack down until the juice covers the grated radish and leave at room temperature for 3 days .
• Place into the fridge and leave for 3 weeks before eating.

Serve with meat, or protein dishes.

Originally published in Koanga Institute Newsletter, July 2008.