Radish with Mint

Prepare radishes and gently crush them to release their juices.
Layer with garlic and fresh mint in a jar.
Cover fully with a light salt brine and keep everything submerged.

Leave on the counter for 2–3 days, away from heat and sunlight.
Taste on day two — when it’s bright, gently tangy and still crunchy, move it to the fridge.

Why it’s so tasty:
Radishes lose their sharp bite as they ferment, turning crisp and mildly sweet, while mint adds a clean, cooling freshness. The short ferment keeps the flavours light and balanced — never overpowering.

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