Radishes, small red ones with white interiors of different shapes will be flooding the farmers markets soon. They are the earliest vegetable ready to harvest locally and you’ll want to buy extras to make these crisp and tangy pink radish and pepper ferments. They add a flavorful bright spot to your meal while helping with digestion and gut health. Because they are #lactofermented they keep well refrigerated for 4-6 months. See the full tutorial and recipe on the blog, just follow the link in my profile.