Lacto-Fermented Radish Recipe

Fermenting whole vegetables with a brine is one of the easiest ways to introduce yourself to lacto-fermentation. The prep is a breeze and the recipes are very simple, with typically only a couple ingredients. Our Lacto-Fermented Radish recipe is a classic and an easy one for beginners to master on their first try. 

Don't like radishes? That doesn't mean you won't like them fermented. Fermenting radishes gives them a nice sourness that takes over the earthy flavor and hot aftertaste. They're also one of the most beautiful ferments... the color leaches out of the skin into the brine and evenly dyes the entire radish slice fuchsia (scroll for picture)!

These radishes can be enjoyed on a salad, as a snack or with a charcuterie/cheese board. If you want to make a meal out of them, spread them on a piece of toasted rye bread with cream cheese and fresh dill. 

Tools

Vegetables 

  • 2 bundles of radishes (approximately 24), cleaned & sliced 
  • 1/2 head of garlic, separated and peeled 

Brine

  • 2 cups dechlorinated water (learn how to dechlorinate water here)
  • 1 - 1.5 tablespoon or Kosher salt or any other coarse, non-iodized salt 

  • Instructions

    1. In a measuring cup, dissolve Kosher salt into water to create brine solution. 
    2. Fill the Mason jar with radish slices and garlic cloves, packing them in as tightly as possible.
    3. Pour brine over the vegetables, leaving 1.5" of headspace. 
    4. Place Pickle Pebble into mouth of Mason jar, ensuring it is weighting down the veggies and slightly submerged. Remove any food that float above or re-submerge them. 
    5. Place Pickle Pipe on mouth of Mason jar and secure with screw band.
    6. Leave to ferment in a cool, dark place for 5 - 10 days, until desired taste is reached. 
    7. After the ferment is complete, replace the Pickle Pipe with an airtight lid, like our Chalk Tops, and move it to the fridge.

    We recommend tasting the radishes after just a few days to see if you like the flavor. You can stop the ferment whenever you're satisfied with the taste. We like to stop the ferment when the radishes are still crunchy and crisp, which typically is within a 7 day timeframe, but there's no risk of over or under fermenting! As long as the radishes and garlic are submerged and no mold has grown, they're safe to eat at any point. The only downfall of a short ferment is you may not get as much diverse healthy bacteria, which is important to note if you're fermenting for improved stomach health.

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