This year we decided to step up our greenhouse game by starting some cabbage and broccoli seeds. The plants were beautiful, produced a lot of food and sold really well!
This lovely radish is about to become a fermented radish. Fermenting veggies has become a new healthy hobby of mine. So far radishes have been our favorite. I make a salt water brine, cut up the radish, pour the brine over the radishes, press the glass weight down until the brine covers it, screw the burper lid on top and let sit for 5-7 days in the pantry. Once they've done their fermenting you replace the burper lid with a regular lid and keep in the fridge for up to 6 months. Not only are they super healthy for your gut, but they don't taste too bad either!
Glass weights.
Burper lid.
Look at that pretty pink brine!
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