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 10minutes
Fermenting period: 7days
Total Time 7days10minutes
Servings 8people
Calories 2kcal
Author Rebooted Mom
Ingredients
2bunchesradishes
3Tbsp salt
4 C waternon-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.