Fermented foods:

• They help make food easier to digest.

• Prevent the growth of harmful microorganisms in the intestinal flora

• They are a great source of B vitamins and vitamin K2

12 radishes

12 brussels sprouts

20 gr of salt for every liter of water

2 glass jars with lid clean and dry

In a jug prepare the brine by dissolving the salt in 1 liter of water. Stir until completely dissolved. Let cool.

Cut the bottom and wash the radishes and brussels sprouts. Dry with paper towel. Now place the radishes in a glass jar and the brussels in the other jar, pressing them and leaving a free space above so that the vegetables are submerged and do not decompose. Add the brine to fill completely. 

Close and store in a cool, dry place without direct light. After 3 days refrigerate. 

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.