How to Fermented Radishes in a Traditional way | ធ្វើជ្រួកស្ពៃ | Fermenting Radish | Pickled Radish

Описание: Our weather still up and down even though it come to the end of our winter now, but this is just normal in my city. I was hoping my radishes will last a long time because this is only vegetable I have in the vegetable garden over the winter, but with the weather hot and cold constantly, my daikon radishes gone to seeds very fast!

I think if you have your own vegetable garden you will face the same problem, sometime your vegetables bolting to seeds..sometime you have vegetable ready all at once and you can’t use all in one go, in my case today it’s my daikon radishes, it’s bolting and bolting very fast.. So today video I m going to harvest and fermented radishes in a traditional way (this is not pickled radishes). I learned this fermentation and other preserved food methods from watching my grandparents and parents fermented their food. Back when I was a child lived in village life, fermented vegetables or preserved food is very common to all the villagers, people work in the field and live off their land, so fermenting food is very important and it's been passing down from generations to generations. In summer time when there to much vegetables and fish, they will fermented for winter period when food is short.

Knowing how to fermenting food is very important for home grow vegetable like myself, I often have to many things ready in the garden and I can't use it all, so in my kitchen make fermenting vegetables is normal for me.

Fermenting food is one way not to waste your food away and it's another great way to keep your food last very long time. Right now with COVID19, make your own fermented food is more important then ever! Fermenting doesn't have to be complicated, any one can do it.

In this video I used a lot of salt and homemade fish sauce to fermented radishes because this method will preserve for long time until I am ready to use. If I want it to be ready in 6 months or less, I will use a bit less salt and fish sauce, this method will keep for anywhere 1+ years.

After slices all the radishes, I put salt to soften the slices radishes and then put in the bag with heavy rocks to drain out as much liquid as possible. In the next day I started to dry my radishes in the sun, doing this method will give radishes a chewy texture. If I don’t want to have chewy texture I will skip this drying method and put straight into a clean jar and add fish sauce to it.

Once a while I will check to make sure the radishes stay under the liquid. If radishes dry out this fermenting will not work and the radishes will have MOLD. When I check and if the liquid is close to dry out from the top I will just add a bit of fish sauce so that everything stay under the fish sauce liquid.

If you want to pickle your radishes instead of fermenting it, all you need to do is just skip the drying method. This will give you cruncher texture and your pickled radish will ready fast.

I hope you give this delicious and nutritious fermented radishes a try, it’s a great addition to any meal.

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Title: So Long, Succour By: Doctor Turtle
Source: Free Music Archive
License: Attribution 4.0 International License.
https://creativecommons.org/licenses/...

#Fermented #PreservedFood #Radishes