Fermented Radishes
Fermented radishes are a nutritious and delicious snack. They can be made from small, garden radishes or large daikon radishes. See the section above for 4 flavor options!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Sides
- Method: Fermented
- Cuisine: Traditional
- Diet: Vegan
Ingredients
Units
Scale
- 2 cups of water (chlorine-free)
- 2 tsp salt (non-iodized)
- 3 cups of prepared radishes (see the section above for details)
Instructions
- Mix the salt into the water in a quart-sized (1 L) jar to make a brine.
- Wash and prepare the radishes as described in the section above. Depending on the type of radishes, they may need to be peeled or diced.
- Pack the radishes into a quart jar, making sure that the radishes are 1-inch below the top. Add any additional flavors to the jar. See the section above for 4 flavor options.
- Use a weight to keep the radishes from floating above the brine. Cover with a tea towel, or cap with a lid that will allow gas to escape. Radishes really bubble!
- Place the jar of radishes in a dark location (a kitchen cupboard is perfect). Let them ferment for 1 to 5 days. They will become softer the longer they are left to ferment. See notes for details on the recommended fermentation time.
- Store the jar in the refrigerator to curb the fermentation and enjoy within 1 month.
Notes
- Radishes are really good at fermenting. So they don’t require a vegetable starter. However, if you have leftover brine from another vegetable ferment, feel free to use that in place of the brine in this recipe.
- Pretty red or easter egg radishes will lose their colors as they ferment. So I usually like to serve them after fermenting for 24 hours. Firmer radishes, like daikon, are better after fermenting for at least 3 days.Â
Keywords: summer, garden, daikon, Asian, Spanish, paleo, keto, gluten-free, probiotic, healthy, sugar-free, vinegar-free