Fermented Smashed Radish Salad

If you love bold flavors and crunchy textures, this fermented version of smashed radishes might become your new favorite way to enjoy radish!

This recipe takes inspiration from classic Asian smashed radish salad, but adds a short fermentationstep to boost flavor complexity and gut-loving benefits.⁠

It’s simple, beginner-friendly, packed with umami flavor and probiotic goodness—and the best part? You can totally make it at home!

Fermented Smashed Radish Salad

Ingredients:

For Fermentation

• 1 bunch radishes (about 250–300 g), washed and trimmed
• 1 cup dechlorinated water
• 1 tsp salt (non-iodized)
• 1 clove garlic, lightly smashed
• 1-2 tbsp green onion, sliced 

To Finish (Add After Fermentation)

• 1 tbsp sesame oil
• 1–2 tsp soy sauce or tamari 
• 1 tsp rice vinegar 
• ½–1 tsp honey or maple syrup 
• 1-2 tsp chili oil or chili crisp 
• 1–2 tsp sesame seeds
• Fresh cilantro or Thai basil (optional)

Instructions:

Step 1: Prepare the radishes

Wash and trim the radishes. Lightly smash them using the bottom of a glass jar — just enough to crack them open and help them absorb flavor. Do the same to the garlic clove. Slice the green onion.

Step 2: Make the brine

Stir the salt into the water until fully dissolved.

Step 3: Pack the jar

Place the garlic, green onion and smashed radishes into a clean 16 oz Mason jar (follow this order as keeping the smaller pieces at the bottom of the jar adds extra layer of protection to prevent floating food pieces). Pour the brine over the radishes until fully submerged. Add the Pickle Pebble fermentation glass weight to keep everything below the brine and secure the jar with the Pickle Pipe airlock lid and Tough Band.

Step 4: Ferment

Let the radishes ferment at room temperature for 2–3 days, until lightly tangy but still crunchy.  

Finish the salad:

Drain half of the brine (the Bean Screen lid works here like magic. don't toss this superfood liquid - instead use it in salad dressings). Add sesame oil, soy sauce, rice vinegar, honey/maple syrup, sesame seeds, and chili oil to the jar. Close with the Tough Top lid and shake so all the flavors get mixed. 

Taste and adjust seasoning as needed.

How to serve

These fermented smashed radishes are incredibly versatile:

• Serve as a side dish with rice bowls or noodles
• Add to grain bowls or salads
• Spoon over tofu, fish, or grilled vegetables
• Enjoy straight from the fridge as a crunchy, flavorful snack

Storage tips

Store the finished radishes in the fridge with the Tough Top airtight lid on and enjoy within 1–2 weeks.