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Fermented Radishes
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5 from 1 vote

Fermented Radishes

An easy and tasty recipe for fermented radishes that requires only salt, radishes and water and is rich in gut-healthy probiotics!
Course Side Dish
Cuisine American
Keyword Radish
Prep Time 10 minutes
Fermenting period: 7 days
Total Time 7 days 10 minutes
Servings 8 people
Calories 2kcal
Author Rebooted Mom

Ingredients

  • 2 bunches radishes
  • 3 Tbsp salt
  • 4 C water non-chlorinated

Instructions

  • 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.

Notes

  • 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.
  • Recipe makes one pint (2 C.) of fermented radishes.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2627mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg