📖 Instructions

1. Wash and prepare the vegetables: Thoroughly wash the horseradish, garlic, and radishes. No need to scrub *too* hard, just get the dirt off. Use a vegetable peeler to peel the outer layers. Don't throw those peels away!
2. Prepare the garlic: Smash the garlic cloves lightly with the flat side of your knife. This releases their pungent aroma and flavors. You can leave them whole or roughly chop them, depending on your preference.
3. Combine ingredients: In a clean mixing bowl, combine the radish peels, horseradish peels, and smashed garlic. Give everything a good toss to distribute the flavors evenly. I usually just use my hands for this – its more effecient.
4. Pack into the fermentation jar: Transfer the mixture into a clean fermentation jar. Pack it down firmly but gently. Leave about an inch or two of headspace at the top of the jar.
5. Prepare the brine: In a separate bowl, dissolve the sea salt in the filtered water. Stir until the salt is completely dissolved. This creates the brine that will both preserve and ferment the peels.
6. Submerge the peels: Pour the brine over the peels in the fermentation jar, ensuring they are completely submerged. Use a fermentation weight or a small glass jar filled with water to keep the peels below the brine level. This prevents mold growth.
7. Ferment: Cover the jar loosely with a lid or fermentation airlock. I like to use an airlock because it lets gases escape while preventing air from entering. Place the jar in a cool, dark place (like a pantry or cupboard) to ferment. Let it sit for 7-14 days, or longer, depending on your taste preference.
8. Burp the jar: If you're not using an airlock, 'burp' the jar daily by opening it briefly to release any built-up gases. This prevents the jar from exploding. I know, sounds dramatic, but it’s important! If you are using an airlock you can skip this step as the airlock will release any gas produced.
9. Taste and adjust: After 7 days, start tasting the peels. They should be tangy and slightly sour. Continue fermenting for a longer period if you prefer a stronger flavor. I usually go for about 10 days, but my best friend likes them more intense, so she goes for 2 weeks.
10. Refrigerate: Once the peels have reached your desired level of fermentation, transfer the jar to the refrigerator. This slows down the fermentation process and preserves the flavor. They'll keep for several months in the fridge. Though, lets be honest, they never last that long.