Fermented Radishes

If you've never thought about preserving your radish crop, this recipe for lacto fermented radishes might change your mind.

4.88 from 8 votes

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Prep Time: 5

Cook Time: 5

Inactive Time: 7

Total Time: 7 10

Servings: servings

Author: Kris Bordessa

Dissolve sea salt in water to make brine. Drop garlic into bottom of a wide-mouth, quart-size jar. Fill the jar with sliced radishes to within 1-2" from the top.
3 1/2 - 4 cups sliced radishes, 2 tablespoons sea salt, 3 - 4 cloves garlic, 3 cups distilled water
Pour brine over the radishes to cover, leaving about one inch of headspace. Place a glass weight on top of the vegetables to make sure they remain submerged.
Cap jars with an air-lock if you have one, or screw a lid on loosely. If you use a regular lid, be sure to loosen it daily to allow built up gasses to escape.
Set aside at room temperature for a week or so. The radishes will bubble and begin to take on a tangy odor. Allow them to continue fermenting until the flavor is to your liking.
Once fermented, store in the refrigerator indefinitely.

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.