Pretty in Pink Fermented Radishes

If you've been hanging out with me for awhile you know that fermented foods are a HUGE part of my diet. They're great for your gut and add a TON of flavor to your meals - what's not to love?

Today I'm sharing the hands down EASIEST ferment recipe. These tasty little radishes have become a staple in my kitchen and I'm excited to share the recipe with you!

This recipe is one of many easy, delicious, and gut friendly recipes in Robyn Youkilis's new book, Thin From Within. I was lucky enough to help work on this book so I can tell you from experience that the recipes are BOMB. And don't let the title fool ya - nothing in this book is diet-y, boring or bland. Just good, wholesome, homemade food that makes it easy to feel great both inside and out.

Want the scoop on exactly WHY fermented foods are so good for you? Check out this blog post: Fermented Foods 101

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Pretty in Pink Fermented Radishes from Thin From Within

Brined cut or whole veggies are some of the easiest fermented foods to make, and they taste seriously gourmet. These fermented radishes are awesome in salads, or as part of a bowl meal. If you’ve been on the fence about fermenting your own veggies, start here.

Makes roughly 1 1/2 cups

Ingredients:

  • 3 bunches radishes, thinly sliced
  • 1 teaspoon pink peppercorns
  • ¾ cup fresh dill, chopped
  • 1 teaspoon sea salt
  • Filtered water
  • Kale, cabbage, or collard leaf

Directions:

  1. Combine the radishes, peppercorns, dill, and salt in a large bowl. Squish by hand until the radishes have released their liquid.
  2. Transfer the radish mixture to a 12-ounce mason jar and press down so the liquid covers the radishes. If it does not cover the radishes, add filtered water as needed.
  3. Place the kale leaf over the radishes so they stay submerged.
  4. Seal loosely and set aside in a cool, dark place to ferment.
  5. “Burp” the radishes once a day for the first 3 days.
  6. Ferment the radishes for 1 to 3 weeks. Begin tasting after 1 week.
  7. When they are fermented to your liking, move them to the fridge. They will keep in the fridge for up to 6 months.

Note: You’ll want to use a fresh, clean fork every time you scoop radishes from the jar. this keeps the unique bacteria in your mouth from mixing and multiplying in your jar.

 

 

Show me your fermentation babies!!
Snap a photo of your fermented radishes and tag me on Instagram @emilynachzel so I can see your amazing creations!

Fermented Foods 101

Did you notice that there was a BIG piece missing in last week's "How to Fill Your Plate" equation?

It's a part of basically EVERY one of my meals.

A food that boosts your digestion and your immunity, helps banish sugar cravings AND {most importantly} adds AWESOME flavor.

Do you know what this mystery, miracle food is yet???

FERMENTED FOODS!!

Likely you've seen me share about kombucha, sauerkraut, and tempeh but today I am going to explain WHY I consider these foods "superfoods" and what benefits you can expect to see from incorporating them into your diet.

Alright, so what exactly are fermented foods?

They are foods that have been through a process of fermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

Ooooh yeah probiotics, I've heard of those guys! But wait, tell me what they are again?

They are the beneficial bacteria in your digestive system. This “good” bacteria helps your body absorb nutrients and minerals from from food.

Side note: The word "probiotic" is a compound of two Greek words: "pro," meaning promotion of and "biotic," which means life. So probiotics literally promote life. And “anti-biotics” means anti-life...

You can totally take a probiotic supplement but you’ll get more, diverse strands of bacteria (which is what you want!) by eating a variety of fermented food. Which brings me to my next point...


Why should I eat fermented foods?

  1. Fermentation jumpstarts the digestion process. Fermented foods are already partially broken down which makes them easier to digest than their non-fermented counterparts. PLUS they've got those good-for-your gut probiotics which further boost your digestive health.
  2. Fermented foods boost your immune system! It's estimated that 70-80% of your immune system is located in your GUT so keeping your digestive tract healthy is key to keeping YOU health.
  3. For FLAVOR, my friends! Above all, I am a foodie and fermented foods are my favorite way to add killer FLAVOR to any dish.

Ready to try 'em? Here are just a few of my favorite ferments:

  • Sauerkraut
  • Kombucha tea
  • Tempeh
  • Miso
  • Kefir (fermented dairy drink)
  • Pickles (the kind in the refrigerator section)
  • Kimchi

Check out this post for some ideas on how to incorporate these foods into your daily diet: 10 ways to eat fermented foods.


Now, here's your homework assignment for this week: try ONE fermented food! You may already have one of these nutritional powerhouses in your diet, and if that's the case, I encourage you to try something new. Avid kombucha drinker? Try another fermented beverage like kefir or beet kvass. Sauerkraut totally your thing? Try a different brand or flavor variation!

10 ways to eat fermented foods

If you follow me on Instagram, or eat ANY number of meals with me, you know that I LOVE me some fermented foods. Today I'm sharing 10 ways to add these wonderful superfoods into YOUR diet.

[What the heck are fermented foods? Check out this post: Fermented Foods 101]

10 ways to eat fermented foods:

  1.  Sip on some bubbly kombucha (or... make a kombucha cocktail!)
  2.  Start your day with a Superhuman Breakfast
  3.  Order miso soup along side your sushi roll.
  4.  Top your salad pan seared tempeh.
  5.  Add kimchi on top of your stir fry or noodle bowl.
  6.  Snack on some raw pickles (either homemade or ones you find in the refrigerator section).
  7.  Upgrade your avocado toast with this recipe: Upgraded Avocado Toast.
  8. Try your hand at making beet kvass! It's SO easy, I promise, and GREAT for heartburn or indigestion. Here's a recipe: Homemade Beet Kvass.
  9.  Use unsweetened kefir instead of milk in your favorite overnight oats. Check out my recipes here: Overnight Oats OR Paleo Overnight No-Oats.
  10. Take a forkful of your favorite kraut or fermented veggie and stir it into any salad or bowl for an INSTANT flavor boost!

What is YOUR favorite way to eat fermented foods? Let me know in the comments below!!

What I Ate Wednesday 5/18/16

In an effort to show you all more of what I eat as a primarily plant-based, active adult, I'm starting a new series here on the blog - "What I Ate Wednesday."  Every other Wednesday (or so) I'll snap a picture of everything I eat and post the pictures plus descriptions here on the blog.  I'll share helpful information on what I'm eating and why.

PLEASE, please, please do not think that your food choices should directly mirror mine - we are all different and what works for my body may not work for your body, and vice versa.  I'm still figuring out what works best for me and guess what?  It's changing all the time.  I'm simply sharing my choices with the hopes to give you more ideas when it comes to plant based foods and meals.

Here's what I ate this Wednesday:

Upon waking: Water with lemon essential oil. Bulletproof matcha tea (SO GOOD!) - get the recipe here!

Breakfast: 2 eggs + LOTS of veggies at Hu Kitchen. Brought by own sauerkraut to add on top!

Lunch: Veggie noodles, spicy mushroom salad more kraut + turmeric kombucha. I usually try not to eat out 2 meals in a day, but Wednesdays have turned into crazy teaching days where I'm running all over the city, so I rely on my favorite Hu Kitchen to fuel me well!

Snack: Watermelon + raw fennel - yummy combo! Super hydrating after reaching a bunch of classes!

Dinner: Sheep's milk yogurt + Parsley chocolate protein + 1/2 banana, walnuts, shredded coconut. Quick tip: Did you know that sheep's milk is more easily digested than cow's? Plus, its usually way less processed. I'm experimenting with how it works with my gut (cow's dairy is a no-no) and so far, so good!!

 

Like I mentioned, I'm always looking to find what foods work best for me through experimentation, and trial and error. Hey, I never thought I would eat dairy again and here I am, trying it out and doing just fine! Want some help in finding what foods work best for your body and LIFE? Schedule a complementary strategy session with me!