Fermented Radishes

Fermented radishes are so easy and reliable. Perfect for beginners

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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!


Units Scale
  • 2 cups of water (chlorine-free)
  • 2 tsp salt (non-iodized)
  • 3 cups of prepared radishes (see the section above for details)


  1. Mix the salt into the water in a quart-sized (1 L) jar to make a brine.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. Store the jar in the refrigerator to curb the fermentation and enjoy within 1 month.


  • 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. 

Keywords: summer, garden, daikon, Asian, Spanish, paleo, keto, gluten-free, probiotic, healthy, sugar-free, vinegar-free