Salt-brined fermented radishes

4 tbsp salt

2 tbsp honey

2 qt water

1 1/2 lb radishes

1 tbsp allspice berries

 

Dissolve salt and honey in water. Remove leaves and stalks from radishes, put radishes and allspice in the jar, covering with brine. Cover and ferment at room temperature for 4-5 days. They should be crisp, not mushy at all. Store in the refrigerator for up to a few months.

 

Source: Fresh from Poland by Michał Korkosz