Fermented Radishes (Lacto-Fermented Radish Slices)

A jar with fermented pink radish slices.

5 from 3 votes

Fermented Radishes (Lacto-Fermented Radish Slices)

This recipe for Fermented Radishes is a great way to start your fermentation journey. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. All you need are a few simple and fresh ingredients as well as time to make this recipe.

Prep Time20

Ferment Time5

Total Time5 20

Course: Appetizer, condiment, Side Dish, Snack

Cuisine: American, german

Servings: Servings per jar

Author: Luay Ghafari

Cost: $5

Equipment

¾ Quart Jar - 24-ounce (~750ml) Mason Jars
Fermentation weights
Fermentation airlocks (Lids)
Regular canning jar lids
Small piece of cheesecloth

Ingredients

2 cup Fresh un-chlorinated water - Filtered or spring water - 475ml
1 tbsp Kosher, pickling or sea salt - 17 grams
1 tbsp Black peppercorns
2 Bunches of fresh radishes
2-4 Garlic cloves - peeled
2 Small chili peppers - Optional

After Fermentation is Complete

1-2 tbsp White vinegar - Optional. Helps balance out the flavor of the final product.

Instructions

Prepare the Brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
Prepare the Spice bundle. In a small cheesecloth square, bundle the peppercorns. Tie the bundle with twine or simply make a knot.
Prepare the radishes. Cut your radishes into slices using a knife or mandoline.
Pack the jars. To each jar, add the garlic cloves, spice bundle, and chili peppers. Pack in the radishes.
Pour brine. Carefully pour the brine solution over the radishes. Tap the jar to release any air bubbles.
Add weight. Apply the fermentation weight (if using), making sure that everything is submerged in the brine.
Add fermentation lid. Apply the fermentation lid to the top of the jar.
Ferment. Ferment the radishes for at least 5 days away from direct sunlight. On day 5, taste the radishes. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the glass weight, and fermentation lid. Add the optional vinegar, apply a regular jar lid, and place the radishes in the fridge.

Notes

If this is your first time fermenting, I highly recommend you read the short fermentation explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.

This recipe is best made with the freshest radishes possible (organic produce is ideal for fermentation). Grow your own, or buy ones in bundles with the greens attached from the grocery store or market. I wouldn’t recommend using radishes that are pre-cut or pre-washed and sold in bags.

Choose small to medium-sized radishes as they will be the least likely to be pithy or dry like larger radishes have a tendency to be.

Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.

Use the radish greens in another recipe, make pesto, add them to a salad or sauté them with other greens and vegetables. They are completely edible.

Play around with the spices. This recipe offers a basic spice option (Black peppercorns) but you can add mustard seeds, coriander, or red pepper flakes… the choice is yours. Just make sure not to use any ground spices as they could potentially escape from the cheesecloth and float in the brine.

Nutrition