Lacto-Fermented Radish Salsa

This is a lovely salsa to add to any dish or have a daily spoonful straight from the jar to help with your Gut Health

Ingredients

• 2 chopped bunches of radishes (about 4 cups in total)

• 2 cups of coriander leaves roughly chopped

• Juice of 2 limes

• 2 teaspoons of sea salt

Directions

Place the chopped radishes in a bowl with the sea salt and toss until fully coated.

Sit the bowl at room temperature for 20 minutes or so.

Spoon the mixture into a 1 litre Kilner jar and using your hands, knead the radishes until the juices are released. You might need to press several times to release sufficient juice to cover the contents entirely.

Loosely place the lid on the jar or use a muslin cloth and elastic band to ensure the radishes can breath but are kept fly free.

Leave the salsa in a dark cool place like your larder and let it sit for approximately 48 hours. After one day, give it a stir and you will notice a few bubbles floating up. This is good news as it means it is fermenting.

After the 48 hours are up, tighten the lid of the jar and place in the fridge.