Fermented radish is popular in many cultures, but in European traditions we’re more likely to ferment a cabbage or a turnip over their brassica cousin, the humble Raphanus sativus.
Radishes are easy to grow in the garden. They are quick to mature and germinate well. Their bright colours also make them especially appealing for growing with kids. But what to do when you have a whole patch of radishes to eat? You make lacto-fermented radishes!
This lacto fermented radish recipe is easy whip together, looks incredible when finished and tastes great! The fermentation process takes some of the bight out of the radishes, which can make it a winner for kids (especially if they grew them, but are less inclined to eat them raw!) We keep a jar of them permanently rolling in the fridge, and add leftover brine to each new batch. They are a perfect colourful and crunchy addition to salads or a sandwich. They’re also yummy on their own on crackers. They last for ages and their flavour sours as they continue a slow ferment in the fridge.
This recipe makes the perfect amount to fill a ½ litre sized Weck jar, which is the perfect fermenting companion for a squat little 300ml jar as a weight. You can of course use whatever fermenting vessel suits you, and increase the recipe as needed very easily too.
- 250g radish, washed, trimmed and thinly sliced
- 50g red onion, thinly sliced
- 1 cup brine*
- Fermenting jar or crock
- Fermenting weight
- Dish that will fit under your jar or crock
Mix sliced radish and onion together and pack tightly into jar or crock.
Pour over brine. Place another clean snug fitting jar on top of fermented radish jar or other fermenting weights.
Place on a dish to catch any fermented radish bubbles for the next few days.
Leave for 4-5 days, tasting as you go until the fermented radish flavour sours, the radishes soften a little and the brine turns a gorgeous pink.
Cover jar and place in the refrigerator and enjoy. Add some of the leftover brine to your next batch and keep the fermented radish love rolling!
*1 Tbsp non-iodised salt to 1 cup water