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[](https://seasonedandfermented.substack.com/) # [](https://seasonedandfermented.substack.com/) Subscribe Sign in # Friday ferment \#38: ‘Pop of Pink’ radishes ### Celebrate the Equinox with a ‘pop of pink’ [](https://substack.com/@seasonedandfermented) [Rose Whitehouse](https://substack.com/@seasonedandfermented) Mar 20, 2026 1 Share In this newsletter: - Captivated by magnolia - Equinox: light coming back, but also ‘humble gap’ - Spring ferment recipe: Pop of Pink radishes - Event: Zoom class 26 March - Some Good Things *This newsletter may be truncated in your email. Click the button ‘Read In App’ to view the whole content.* *** Hello fermenting friends\! It’s the vernal Equinox and spring is definitely putting on a show today\! I’m writing this looking out over the river Exe, my eyes still itching after driving past trees in flower. Magnolia, especially, seems to stand out. I’ve been watching the buds emerge from their furry coats, and finding myself gasping at the range of pink, from creamy white through to deep magenta (yes, I do actually gasp - ask my kids!). My daughter has an Instax camera, and as I was going through to say goodnight to her last night I noticed a little photo she had taken looking out across the rooftops from her bedroom. ‘It’s of the magnolia,’ she says. ‘I’ve been watching it for days.’ [](https://substackcdn.com/image/fetch/$s_!cJo2!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F740b4908-f9a2-41fd-b030-9161e6c38e9d_1227x1750.jpeg) Using an Instax can be tricky, as the photos often come out dark. However, looking at the photo she pointed out that this is what she liked: *“It’s a pop of pink against the dark.”* I can see the allure. On the back of the grey, wet winter we’ve had, this pop of pink feels almost seductive. Joyful. Enough to make me feel a little giddy. Magnolia brings back memories of being in kindergarten. There was a magnolia tree with a swing hung from one of its branches. I recall swinging so high I felt like I could grab the petals. The tree felt enormous, but who knows if it really was. [](https://substackcdn.com/image/fetch/$s_!LQfa!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F91c63c45-087f-4780-acd5-d11f56b31284_4032x3024.jpeg) I was tempted this week to give you a magnolia recipe. I usually take buds each year and make a cheong (a Korean style syrup). My one from last year still smells and tastes incredible. However, so many others (including subscribers here) have written beautiful posts about it this week, so I’ll link their recipes below in ‘Some Good Things’. Instead of magnolia I thought I’d give you my own ‘pop of pink’ but something emerging from the ground on the farm at Shillingford Organics.   New radish growth (ready in a few weeks) and the first radishes harvested for the farmers market *** ### On the farm There’s a sense of renewed vigour on the farm right now. The light is coming back, and new growth is beginning to show. Growers are busy preparing beds, mending polytunnels and planting seeds. It feels like we’re right on the edge of the seasonal shift. Winter stores are running low. Brassicas are beginning to bolt. I know I’ve only got a few more weeks of having cabbages to work with in the production kitchen. The spicy mustard greens in the polytunnels have gone to flower, now in a riot of colour and food for bees. [](https://substackcdn.com/image/fetch/$s_!4WV2!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F0054eda3-ceb0-4eb9-9bea-546e526c3a6a_4032x3024.jpeg) There is a lot growing, a lot being planted, but not yet much to harvest. **This is the humble gap**. A time to appreciate early spring growth as something precious. Spring onions, hungry gap kale, wild foraged greens such as cleavers, nettles and wild garlic. Then there are the pinks too. Rhubarb, and the return of radishes. *** Today’s recipe is inspired by a very simple lunch I made myself the other day at work. I had some really good bread that I toasted, slathered it with cream cheese and then popped on pink radish pickles and rhubarb honey. It was the best thing I have eaten all week (sitting outside in the sunshine also helped!). [](https://substackcdn.com/image/fetch/$s_!xrR1!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fa4368802-c277-4a2d-a24a-953a6b813f0a_3024x4032.jpeg) I made this lunch in less than three minutes, and after the first bite had to slow myself down from devouring it in one go. It felt like spring on a plate. New season ingredients, a balance of sweet and sour, and that same ‘pop of pink’. The rhubarb was from this post which I gave you a couple of weeks ago: [](https://seasonedandfermented.substack.com/p/friday-ferment-36-rhubarb-thyme-and) [Friday ferment \#36: Rhubarb, Thyme & Honey ferment](https://seasonedandfermented.substack.com/p/friday-ferment-36-rhubarb-thyme-and) [Rose Whitehouse](https://substack.com/profile/34879199-rose-whitehouse) · Mar 6 [Read full story](https://seasonedandfermented.substack.com/p/friday-ferment-36-rhubarb-thyme-and) What you need to go with this (other than a good loaf of bread and cheese) is a ridiculously simple recipe for these chilli brined radishes. *** [](https://substackcdn.com/image/fetch/$s_!thlY!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fb42df749-36fa-4df1-9068-5b9ee99ff5c2_750x737.jpeg) *** ### ‘Pop of Pink’ radishes *** **Ingredients (for a 1L clip-top jar)** - 600g British radishes, washed, top and tailed - 1 tsp spices (coriander seeds, mustard seeds, peppercorns or a mix) - 1 small red chilli (optional) - Sea salt - Filtered water **Equipment** - 1 litre Kilner-style jar - Weight to keep vegetables submerged (or water-filled ziplock bag) - Digital scales **Method** 1. **Weigh your jar** Place your jar on the scales and note its weight. Tare if possible. 2. **Pack the radishes** Place the radishes snugly into the jar. Add a few slices of ginger, a couple of garlic cloves, a bay leaf, a teaspoon of chosen spices, and optionally a small chilli. 3. **Add water** Pour filtered water over the radishes so they are fully submerged. Weigh and note the total weight of vegetables plus water (minus the jar). 4. **Prepare the brine** Calculate 2% of the combined weight of water and radishes. This is your salt. Dissolve the salt in the jar by closing the lid and shaking gently. 5. **Optional: Add tannin leaves** To help keep the radishes crisp, add horseradish, grape, oak, blackberry, or bay leaves. 6. **Weigh down** Place a weight on top to ensure all vegetables remain submerged (you could use a food grade zip-lock bag here filled with water if you don’t have a weight). 7. **Ferment** Close the lid and store the jar out of direct sunlight at 16–21°C, placing it in a bowl to catch any overflow. 8. **Check & taste** Ferment for 1–3 weeks. Open carefully and taste until the radishes reach your preferred level of tanginess. [](https://substackcdn.com/image/fetch/$s_!Ohjb!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8cb07724-8152-45cd-8985-649060e269be_723x747.jpeg) Eat these with the [rhubarb honey](https://open.substack.com/pub/seasonedandfermented/p/friday-ferment-36-rhubarb-thyme-and?r=krkyn&utm_medium=ios) ferment and your dreams will come true.[1](https://seasonedandfermented.substack.com/p/friday-ferment-38-pop-of-pink-radishes#footnote-1-191574617) *** ### Events A reminder about the online Zoom class next week: **Fermented Piccalilli Class** [](https://substackcdn.com/image/fetch/$s_!NR8V!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fb5886d7d-08f9-44c4-8c64-2ad2165251f8_906x1166.jpeg) **When: 26th March 2026** **Time: 6pm GMT** This event is for **paid subscribers.** Seasoned and Fermented is a reader-supported publication. Upgrade your subscription to paid to have access to further support - like this zoom class\! Important: Registration is required to secure your place. **Click [HERE](https://substack.com/redirect/c31dbe9f-4829-4542-8869-1eaa1282c0c9?j=eyJ1IjoiN2Y2eXcifQ._1UqxZuSi3aGuPoC_bI1QnkcMK8xIEehPF33vpTSPbw) to register\!** A recording of the class will be available if you can’t make it. *** ### Some Good Things 1. [An ode to magnolia](https://open.substack.com/pub/sallyrgurteen/p/an-ode-to-magnolia-2026?r=krkyn&utm_medium=ios) - 2026 by [Sally Gurteen](https://open.substack.com/users/47247702-sally-gurteen?utm_source=mentions). Beautiful photos and a great reference to culinary uses 2. A simple way of [pickling magnolia](https://open.substack.com/pub/birgittabelleme/p/pickling-magnolias-ad4?r=krkyn&utm_medium=ios) by [Birgitta Bellême](https://open.substack.com/users/97948703-birgitta-belleme?utm_source=mentions) 3. [Kombucha pickled magnolia](https://open.substack.com/pub/everydaykitchenmagic/p/magnolia?r=krkyn&utm_medium=ios) (with stunning photography) by [Everyday Kitchen Magic](https://open.substack.com/users/101911352-everyday-kitchen-magic?utm_source=mentions) 4. [Magnolia spiced bliss-ball](https://wildwalks-southwest.co.uk/magnolia-spiced-bliss-balls-recipe/) recipe by South West forager, Rachel Lambert 5. [A tasting project](https://www.handmadeapothecary.co.uk/blog/2019/3/16/magnolia-a-foraged-spice-cupboard) to identify the tastiest Magnolia blooms *** I hope you all have a wonderful week\! Hope to see some of you next week for the piccalilli class. I’ll leave you with one more final pink image: Blood Orange Sauerkraut being bottled up this week! Get some at the markets if you are in Devon tomorrow: Crediton, Topsham and The Quay, Exeter. [](https://substackcdn.com/image/fetch/$s_!BnKn!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7414655c-d49e-460a-8812-982353b349fb_4032x3024.jpeg) Love and kraut, [](https://substackcdn.com/image/fetch/$s_!FGum!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fea156519-1e6b-452d-a2a1-4cd0a6d14e58_331x354.jpeg) [1](https://seasonedandfermented.substack.com/p/friday-ferment-38-pop-of-pink-radishes#footnote-anchor-1-191574617) I can’t claim with certainty this is actually going to be the case for you…but eating this did fill me with bliss. 1 Share #### Discussion about this post Comments Restacks Top Latest Discussions No posts ### Ready for more? © 2026 Rose Whitehouse · [Privacy](https://substack.com/privacy) ∙ [Terms](https://substack.com/tos) ∙ [Collection notice](https://substack.com/ccpa#personal-data-collected) [Start your Substack](https://substack.com/signup?utm_source=substack&utm_medium=web&utm_content=footer) [Get the app](https://substack.com/app/app-store-redirect?utm_campaign=app-marketing&utm_content=web-footer-button) [Substack](https://substack.com/) is the home for great culture This site requires JavaScript to run correctly. 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In this newsletter: - Captivated by magnolia - Equinox: light coming back, but also ‘humble gap’ - Spring ferment recipe: Pop of Pink radishes - Event: Zoom class 26 March - Some Good Things *This newsletter may be truncated in your email. Click the button ‘Read In App’ to view the whole content.* Hello fermenting friends\! It’s the vernal Equinox and spring is definitely putting on a show today\! I’m writing this looking out over the river Exe, my eyes still itching after driving past trees in flower. Magnolia, especially, seems to stand out. I’ve been watching the buds emerge from their furry coats, and finding myself gasping at the range of pink, from creamy white through to deep magenta (yes, I do actually gasp - ask my kids!). My daughter has an Instax camera, and as I was going through to say goodnight to her last night I noticed a little photo she had taken looking out across the rooftops from her bedroom. ‘It’s of the magnolia,’ she says. ‘I’ve been watching it for days.’ [](https://substackcdn.com/image/fetch/$s_!cJo2!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F740b4908-f9a2-41fd-b030-9161e6c38e9d_1227x1750.jpeg) Using an Instax can be tricky, as the photos often come out dark. However, looking at the photo she pointed out that this is what she liked: *“It’s a pop of pink against the dark.”* I can see the allure. On the back of the grey, wet winter we’ve had, this pop of pink feels almost seductive. Joyful. Enough to make me feel a little giddy. Magnolia brings back memories of being in kindergarten. There was a magnolia tree with a swing hung from one of its branches. I recall swinging so high I felt like I could grab the petals. The tree felt enormous, but who knows if it really was. [](https://substackcdn.com/image/fetch/$s_!LQfa!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F91c63c45-087f-4780-acd5-d11f56b31284_4032x3024.jpeg) I was tempted this week to give you a magnolia recipe. I usually take buds each year and make a cheong (a Korean style syrup). My one from last year still smells and tastes incredible. However, so many others (including subscribers here) have written beautiful posts about it this week, so I’ll link their recipes below in ‘Some Good Things’. Instead of magnolia I thought I’d give you my own ‘pop of pink’ but something emerging from the ground on the farm at Shillingford Organics.   New radish growth (ready in a few weeks) and the first radishes harvested for the farmers market There’s a sense of renewed vigour on the farm right now. The light is coming back, and new growth is beginning to show. Growers are busy preparing beds, mending polytunnels and planting seeds. It feels like we’re right on the edge of the seasonal shift. Winter stores are running low. Brassicas are beginning to bolt. I know I’ve only got a few more weeks of having cabbages to work with in the production kitchen. The spicy mustard greens in the polytunnels have gone to flower, now in a riot of colour and food for bees. [](https://substackcdn.com/image/fetch/$s_!4WV2!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F0054eda3-ceb0-4eb9-9bea-546e526c3a6a_4032x3024.jpeg) There is a lot growing, a lot being planted, but not yet much to harvest. **This is the humble gap**. A time to appreciate early spring growth as something precious. Spring onions, hungry gap kale, wild foraged greens such as cleavers, nettles and wild garlic. Then there are the pinks too. Rhubarb, and the return of radishes. Today’s recipe is inspired by a very simple lunch I made myself the other day at work. I had some really good bread that I toasted, slathered it with cream cheese and then popped on pink radish pickles and rhubarb honey. It was the best thing I have eaten all week (sitting outside in the sunshine also helped!). [](https://substackcdn.com/image/fetch/$s_!xrR1!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fa4368802-c277-4a2d-a24a-953a6b813f0a_3024x4032.jpeg) I made this lunch in less than three minutes, and after the first bite had to slow myself down from devouring it in one go. It felt like spring on a plate. New season ingredients, a balance of sweet and sour, and that same ‘pop of pink’. The rhubarb was from this post which I gave you a couple of weeks ago: [](https://seasonedandfermented.substack.com/p/friday-ferment-36-rhubarb-thyme-and) What you need to go with this (other than a good loaf of bread and cheese) is a ridiculously simple recipe for these chilli brined radishes. [](https://substackcdn.com/image/fetch/$s_!thlY!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fb42df749-36fa-4df1-9068-5b9ee99ff5c2_750x737.jpeg) **Ingredients (for a 1L clip-top jar)** - 600g British radishes, washed, top and tailed - 1 tsp spices (coriander seeds, mustard seeds, peppercorns or a mix) - 1 small red chilli (optional) - Sea salt - Filtered water **Equipment** - 1 litre Kilner-style jar - Weight to keep vegetables submerged (or water-filled ziplock bag) - Digital scales **Method** 1. **Weigh your jar** Place your jar on the scales and note its weight. Tare if possible. 2. **Pack the radishes** Place the radishes snugly into the jar. Add a few slices of ginger, a couple of garlic cloves, a bay leaf, a teaspoon of chosen spices, and optionally a small chilli. 3. **Add water** Pour filtered water over the radishes so they are fully submerged. Weigh and note the total weight of vegetables plus water (minus the jar). 4. **Prepare the brine** Calculate 2% of the combined weight of water and radishes. This is your salt. Dissolve the salt in the jar by closing the lid and shaking gently. 5. **Optional: Add tannin leaves** To help keep the radishes crisp, add horseradish, grape, oak, blackberry, or bay leaves. 6. **Weigh down** Place a weight on top to ensure all vegetables remain submerged (you could use a food grade zip-lock bag here filled with water if you don’t have a weight). 7. **Ferment** Close the lid and store the jar out of direct sunlight at 16–21°C, placing it in a bowl to catch any overflow. 8. **Check & taste** Ferment for 1–3 weeks. Open carefully and taste until the radishes reach your preferred level of tanginess. [](https://substackcdn.com/image/fetch/$s_!Ohjb!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F8cb07724-8152-45cd-8985-649060e269be_723x747.jpeg) Eat these with the [rhubarb honey](https://open.substack.com/pub/seasonedandfermented/p/friday-ferment-36-rhubarb-thyme-and?r=krkyn&utm_medium=ios) ferment and your dreams will come true.[1](https://seasonedandfermented.substack.com/p/friday-ferment-38-pop-of-pink-radishes#footnote-1-191574617) A reminder about the online Zoom class next week: **Fermented Piccalilli Class** [](https://substackcdn.com/image/fetch/$s_!NR8V!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fb5886d7d-08f9-44c4-8c64-2ad2165251f8_906x1166.jpeg) **When: 26th March 2026** **Time: 6pm GMT** This event is for **paid subscribers.** Important: Registration is required to secure your place. **Click [HERE](https://substack.com/redirect/c31dbe9f-4829-4542-8869-1eaa1282c0c9?j=eyJ1IjoiN2Y2eXcifQ._1UqxZuSi3aGuPoC_bI1QnkcMK8xIEehPF33vpTSPbw) to register\!** A recording of the class will be available if you can’t make it. 1. [An ode to magnolia](https://open.substack.com/pub/sallyrgurteen/p/an-ode-to-magnolia-2026?r=krkyn&utm_medium=ios) - 2026 by [Sally Gurteen](https://open.substack.com/users/47247702-sally-gurteen?utm_source=mentions). Beautiful photos and a great reference to culinary uses 2. A simple way of [pickling magnolia](https://open.substack.com/pub/birgittabelleme/p/pickling-magnolias-ad4?r=krkyn&utm_medium=ios) by [Birgitta Bellême](https://open.substack.com/users/97948703-birgitta-belleme?utm_source=mentions) 3. [Kombucha pickled magnolia](https://open.substack.com/pub/everydaykitchenmagic/p/magnolia?r=krkyn&utm_medium=ios) (with stunning photography) by [Everyday Kitchen Magic](https://open.substack.com/users/101911352-everyday-kitchen-magic?utm_source=mentions) 4. [Magnolia spiced bliss-ball](https://wildwalks-southwest.co.uk/magnolia-spiced-bliss-balls-recipe/) recipe by South West forager, Rachel Lambert 5. [A tasting project](https://www.handmadeapothecary.co.uk/blog/2019/3/16/magnolia-a-foraged-spice-cupboard) to identify the tastiest Magnolia blooms I hope you all have a wonderful week\! Hope to see some of you next week for the piccalilli class. I’ll leave you with one more final pink image: Blood Orange Sauerkraut being bottled up this week! Get some at the markets if you are in Devon tomorrow: Crediton, Topsham and The Quay, Exeter. [](https://substackcdn.com/image/fetch/$s_!BnKn!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7414655c-d49e-460a-8812-982353b349fb_4032x3024.jpeg) Love and kraut, [](https://substackcdn.com/image/fetch/$s_!FGum!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fea156519-1e6b-452d-a2a1-4cd0a6d14e58_331x354.jpeg) [1](https://seasonedandfermented.substack.com/p/friday-ferment-38-pop-of-pink-radishes#footnote-anchor-1-191574617) I can’t claim with certainty this is actually going to be the case for you…but eating this did fill me with bliss. No posts