Ingredients
5-6 black radishes, washed (pick radishes that are heavy and not soft)
1/4 teaspoon, or more to taste, of sea salt - put as much salt as you would put into coleslaw, put a little and taste, then adjust if needed - you don't want to oversalt it
1 tablespoon of raw unfiltered apple cider vinegar
1 fresh cabbage leaf
Optional: a couple of tablespoons of live sauerkraut or pickle juice
Instructions
Cut black radishes into any shape you like (julienne, slice across, cube, whatever). I julienned mine here; in Russia folks like to slice them across into thin circles. I don't bother peeling because I think the black specs look pretty in this ferment.
In a mixing bowl, toss black radishes, salt, cider vinegar and sauerkraut juice, if using, with your hands, mixing and squeezing well until liquid starts to come out.
Transfer the salted radishes into a mason or fido jar, cover with a cabbage 3. leaf and place a weight on top.
If liquid is not completely covering the radishes, just give it a bit of time - within a few hours they will release enough juice to raise above your weight (radishes are 85% water).
Keep it at room temperature 4-5 days, then transfer the jar to the fridge.
Notes
When you first chop black radishes, they are crunchy and crisp; after fermentation they lose the crispness and even though they are still crunchy, they get very flexible. Black radishes, like other cruciferous vegetables, are stinky thanks to the high sulfur content.