An easy and tasty recipe for fermented radishes that requires only salt, radishes and water and is rich in gut-healthy probiotics!
If you don’t love radishes..
This simple recipe for fermented radishes might just change your mind (seriously – it will!) As much as I love radish relish, fermented radishes rank up there as a very very close 2nd!
While radishes aren’t your typical ferment, this recipe results in a radish that’s tangy and crisp. To add an additional punch of flavor, incorporate your favorite herbs and spices with your ferment.
Dill and garlic are wonderful options (and options – not a necessity!)
Basic fermented radishes require only radishes, salt and water. After you give the radishes a thorough wash, remove the tops and tails.
Slice the radishes thin and pack into a wide-mouth quart-size mason jar. Dissolve the salt in the water, and pour over the radishes. You’ll want to use a fermentation weight (or insert a 4oz jelly jar) to keep the radishes submerged under the 5% brine solution.
Ferment for 3-7 days or until you reach your desired texture/flavor. Then move to cold storage (refrigerate). Fermented radishes are great as is for a snack – but are just as excellent on tacos!
Best to remember that the fermentation process gives off carbon dioxide – this can increase the pressure in the jars if not released.
If you are not using an airlock lid and you are using a basic canning lid and ring, then you’ll want to burp the jars.
To burp the jar, unscrew the ring and let the ferment “breathe”. Pour off any brine that you see might be rising towards the top of the jar. Then apply the lid and ring again and continue the ferment.
An airlock lid is a wonderful investment – it will allow the gases to easily escape.
- 2 bunches radishes
- 3 Tbsp salt
- 4 C water non-chlorinated
- Thoroughly wash the radishes and cut the stems. Cut the tops and tails off and set aside. Slice the radishes thin and stuff in a wide mouth quart canning jar.
- Thoroughly dissolve the salt in the water to make the brine (a 5% salt ratio is appropriate for radishes, which is 47 grams.)
- Once dissolved, pour the brine over the radishes in the canning jar. Weigh the radishes down with a fermenting weight or a 4oz jelly jar inserted in the top of the wide-mouth mason jar. Allow 1" of headspace.
- Cover your jar with a lid, airlock or a coffee filter with a rubber band. Allow the jar to culture at room temperature for 5-7 days until your desired flavor/texture is achieved.
- Once radishes are finished fermenting, remove the airlock lid; place a regular lid and band on the jar and refrigerate.
- A 5% brine is recommended for radishes. That's 47 grams of salt per 32 oz of water (more or less).
- Incorporate herbs and garlic for added flavor. Feel free to add 1 bunch of dill and 2-3 cloves of peeled garlic to the jar with the radishes before adding brine.