Fermenting

Making radish and root kimchi!

Check out health benefits of radishes here-- http://www.naturalnews.com/031944_radishes_health_benefits.html

Traditional preservation of food was done without freezers or canning machines, through the process of lacto-fermentation. In this process, the sea salt and/or whey inhibits the growth of putrefying bacteria until enough lactic acid is produced to preserve the vegetables for many months. But, the lactobaccili which produce the lactic acid to preserve the vegetables do much more! They enhance the digestibility of the vegetables, increase vitamin levels, produce enzymes, offer antibiotic and anticarcionogenic substances, and support the growth of healthy flora in our intestines. from-- http://gnowfglins.com/2009/06/03/lacto-fermented-naturally-pickled-turnips-and-beets/#