Fermented Radishes Recipe
These punchy pink radishes ferment in a week and will last for ages in the fridge — if you don’t snack them all by then 😉!
Equipment
- 1 jar approximately 1 liter capacity, with lid
- 1 funnel optional
- 1 measuring jug
- 1 scale to weigh the salt
Ingredients
- 500 g radishes
- 1 liter of water
- 25 g of salt
- 2 garlic cloves sliced thickly
- 20 g dill
- 1 tsp pink peppercorns
- 1 jalapeno sliced
- 1 tsp nigella seeds optional
Instructions
Clean & prep the radishes
- Wash the radishes thoroughly and trim off the ends. Slice into thick rounds with a mandolin or cut in halves (keep them whole if they’re tiny).
Make the brine
- Dissolve the salt (25g per liter of water) in the water to make a brine. You may have some brine left after filling the jar.
Prepare the garlic, herbs and spices
- Peel the garlic, slice each clove in thick slices and set aside. Give the dill a quick rinse under the cold water tap. Slice the chili if adding. Measure the spices.
Stuff the jar
- In a jar (approximately 1 liter capacity) add dill, a few garlic slices, then start stuffing with the radish slices. Don’t force them too much, but press gently to pack them tight enough so they don’t float above the brine.
- Add more garlic, herbs, peppercorns and chili slices midway through filling and in any gaps.
- The slices should be wedged just under the jar neck. If you have a fermentation weight you can place it on top.
Pour the brine and let the fermentation begin!
- Add the brine over the radishes until everything is fully submerged.
- Cover with a lid and set on the counter at room temperature, but not too close to any heat sources or sunlight. Put the jar on a tray or plate, because some of the brine may leak during fermentation.
Burp daily 🫧
- After 1-2 days (depending on how warm your kitchen is, you will notice the brine in the jar getting pink (if you have pink radishes that is 😄) and slightly cloudy. With a clean spoon taste the brine daily from day 3 onward to see how sour you like it.
- Every day for the next week, use a clean straw to gently blow into the jar to release gases formed by the friendly bacteria. You may notice the radishes tend to float, just push them down gently.
- With a clean spoon taste the brine daily from day 3 onward to see how sour you like it.
Move the pickled radishes to the fridge
- After a week, your fermented radishes are ready! Give them a taste to make sure you like how tangy they taste, because if you want them more sour you can extend the fermentation for an extra day.
- They should be slightly sour, acidic, a little fizzy and very tasty 😋. They will keep in the fridge for at least 3 weeks. Don’t worry if there is a slight sediment settled at the bottom of the jar, it’s normal.
Notes
Use fine sea salt ideally, try and avoid salt that has anticaking agents (they prevent the salt from getting soggy), they may hinder the natural fermentation.
Put the jar on a tray or plate, just in case some of the brine may leak during fermentation.
Don’t worry if there is a slight sediment settled at the bottom of the jar, it’s normal.
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