Description
Good raw, pickled and in soups. Julienne with carrots and “quick pickle” with vinegar and sugar to add pizzaz to sandwiches and salads, Slice and lacto ferment with carrots, ginger, garlic and chinese cabbage for a mild pickle blend suitable to enhance any meal, (if you love spicy, you can add plenty of hot peppers to the fermentation pot to kick up the heat,) or dice and use as an addition to miso soup. Or just slice it and eat it raw with butter and salt— one of our favorite refreshing winter snacks.
