Fermented Radish Slices

"Fermented radishes are crisp, tangy, and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot. About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."