shawn land

Here is a book; Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Published:May 17, 2012 by CRC Press - 821 Pages

Cannot cut and paste from there. Try to google.. pit fermentation radishes .. click on the title of above book, it shoes up about 4th from the top. Click and you should on the right page.

Here is a summary; Radish roots in the Himalayas are put in pits 2 or 3 feet deep and 2 or 3 feet wide. After about a month of lactic acid fermentation, the radishes are sun dried a few days. Then stored in airtight containers and will last several years this way. It is called Sinki.
My note (Sounds like this would be successful in an arid climate)

Here is another book, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values . It shows up on the above search and says about the about the same thing but has pictures. Aloha, Kay

I started the tropical pit fermentation on another thread. An old pit was discovered thought to be 300 years old and the lactic acid fermented breadfruit was still edible! That got me quite interested and i have been researching it on my spare time. I live in the tropics, but as i google on this i have found info on pit fermentation used in the old days in temperate climate. Will continue to post on both threads accordingly, as i discover info on this subject. ..


fermentation book by Sander Katz. I have heard of him as he has done a workshop on the subject on this island. (i did not get to attend) His book "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz and Michael Pollan (May 14, 2012)" Its on Google books. Read pages 56-58 about pit fermentation. I cannot cut and paste from there. Google this.. The Art of Fermentation pit .. and you should land on the right page.

Here is a summery. Unsalted Cabbages are blanched and put in pits up to 4 meters deep with a process known as grubenkraut. Slow Food folks are trying to revive this. Fish was fermented in pits in the Artic. Radishes were pit fermented in the Himalayas and will provide a separate link for this.

Aloha, Kay