Spicy Fermented Radishes with Jalapeño and Dill

Have a bunch of radishes waiting for their moment? Turn them into a tangy topping you’ll want to add to everything! Fresh dill, coriander seeds, a few jalapeño slices and peppercorns give this small-batch ferment plenty of flavor.

Serve them with sandwiches, tuck them into tacos, or add a few slices to your favorite grain bowl. Your lunch just got a little more interesting.

Ingredients:

• 10 small radishes

• 1 small bunch fresh dill, or to taste

• 1 teaspoon coriander seeds

• 1 jalapeño
  

• 1 teaspoon peppercorns

• 2 cups dechlorinated water

• 15g (~1 tbsp) fine sea salt, or other iodine-free salt

Tools:

• 32 oz Mason jar

• Masontops Pickle Pebble glass weight

• Masontops Pickle Pipe airlock lid

• Masontops Tough Band
  
  
• Scale

How to Make Fermented Radishes:

1. Prepare your produce and tools.
Wash your hands, jar, and tools thoroughly. Rinse the vegetables and herbs under running water. Trim the radishes and cut them into evenly sized slices. Slice the jalapeño.

2. Pack your jar.
Add the radishes, jalapeño, dill, coriander seeds, and peppercorns into the jar.

3. Make the brine.
Pour the water into another clean jar or bowl. Stir the salt into the water until completely dissolved, then pour it over your veggies, leaving 1-2" of headspace.

5. Keep everything submerged.
Place a Pickle Pebble on top to hold everything below the brine. Remove any floating pieces. Secure the Pickle Pipe with the screw band.

The Pickle Pipe releases fermentation gas automatically, so you don’t need to burp the jar.

6. Let fermentation develop.
Place the jar out of direct sunlight at around 68–72°F. Begin checking progress around days 3–5, but allow more time as needed. Temperature and slice thickness affect how quickly the radishes ferment.

Bubbles and cloudy brine can be normal. Red-skinned radishes may also tint the brine pink.

Replace the airlock with a storage lid and store in the fridge. 

Ways to Enjoy Your Fermented Radishes

• Add to tacos or grain bowls for a tangy bite.

• Layer into sandwiches and wraps.

• Serve alongside eggs, grilled vegetables, or roasted potatoes.

• Add to a snack plate with cheese and crackers.

Explore Masontops fermentation tools and make room for a little more homemade tang in your kitchen!

Recipe by fermentedfrontier