Cultured Mondays: Cultured Galicky Zucchini and Radish Rounds

I had some extra garlic, zucchini, and radishes from my co-op, so I decided to combine them and make some zucchini and radish pickles yesterday.  I can't wait to try these out.  My carrots last week came out nicely.  A mild fizz and nice and soft.  My toddler is a big fan!

My radishes were very large and my zucchinis a bit small, so they made a beautiful combination when sliced together - I used the slicer blade on my cuisinart which made the slicing quick and easy.  My garlic cloves were small and skinny, so I just left them whole.

OK - so here's the recipe.  This made enough to fit in my 1 1/2 liter pickl-it jar.

*5 small zucchinis
*12 large radishes
*1 head of garlic
*2 1/2 % saline solution (19 grams of salt to 4 cups of water)
*1/4 cup whey

Wash your zucchinis and radishes off well, trimming the ends.  Peel the garlic cloves and wash the cloves.  They can be slightly crushed if you want a more garlicky brine.  Slice the radishes and zucchini and add to the pickl-it jar along with the garlic.  Pour in your 1/4 cup whey.  Mix your saline solution, then add enough to cover the veggies and leave 1 inch of head space.  Set in a dark place (I use my kitchen cabinet) to culture for 3-5 days.  The ideal fermenting temp is 70 degrees, so if it's cooler, it will take longer and if it's really warm, it will go faster.  If it's already really hot where you are, try to find a cool spot in your house that is dark, I sometimes use our pantry floor, which stays nice and cool with our ceramic tile.  Culturing is an art - you will soon develop your own techniques that come with practice.

(Featured on the Healthy Home Economist, The Homestead Revival, Cooking Traditional Foods, Mind Body and Sole, GNOWFLGINS, The Nourishing Gourmet)