pink fermented radishes in a white bowl with blue pattern

Fermented Radishes with Turnips

If you've never thought about preserving your radish crop, this recipe for lacto fermented radishes with turnips might change your mind.
Course Appetizer
Cuisine American
Keyword fermenting recipes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 3 kcal
Author Kris Bordessa


  • 3-1/2 to 4 cups sliced radishes and turnips
  • 2 tablespoons sea salt
  • 3 cups distilled water
  • 3-4 cloves garlic


  1. Dissolve sea salt in water to make brine. Drop garlic into bottom of a wide-mouth, quart-size jar. Layer sliced radishes and turnips in jar.
  2. Pour brine over vegetables to cover, leaving about one inch of headspace. Place a glass weight on top of the vegetables to make sure they remain submerged. This is really important with these particular vegetables - they really wanted to float.)

  3. Cap jars with a Fermentools seal and air-lock. Set aside at room temperature for a week or so. Once fermented to your liking, store in the refrigerator. (Though I have to be honest - mine never made it that far.)

Recipe Notes

Water: Municipal tap water contains chlorine, which can inhibit fermentation. Be sure to use filtered or distilled water instead. Salt: Salt with iodine or anti-caking agents can inhibit fermentation.