If you don’t love radishes, this recipe just might change your mind! Fermenting radishes takes some of the “bite” out of their flavor, replacing it with a crunchy, salty, slightly sour tang. My kids call them “radish pickles” and have been known to ask for second and third helpings . . . seriously!
They make a great addition to salads and charcuterie boards, and they can also be used as “chips” for things like hummus or ranch dressing.
Also, thanks to a process called lacto-fermentation, they’re rich in gut-friendly probiotics. Here’s how it works:
- Put veggies in a clean vessel.
- Add a saltwater brine to the vessel and seal it.
- Let the magic unfold.
By magic, I mean that lactobacillus bacteria – which are naturally present in veggies – are tolerant to saltwater, while most bad guys can’t take much of it. When we place veggies in a saltwater brine it gives the good guys the advantage, allowing them convert sugar and starches into lactic acid.
Other Benefits
Lactic acid is also helpful for:
- Improving the flavor profile (adding tartness/sourness)
- Extending the shelf life (lactic acid fermentation was one of the primary methods used to preserve foods for generations)
- Breaking down digestion inhibitors (oxalates and phytates) so that nutrients are more bioavailable. (1)
As a byproduct of fermentation, lactobacillus bacteria can also produce additional nutrients like vitamin K2, which are not naturally present in veggies. (2) So, in a nutshell, you get flavor, probiotics, improved digestibility, and additional vitamins.
What You’ll Need
To get started, you’ll need to gather your ingredients and some basic equipment like a wide-mouth quart jar and:
- An airlock lid that fits a standard wide-mouth mason jar OR a regular lid if you’re willing to “burp” the jar periodically (details in notes section)
- A glass weight to hold the radishes under the brine
Also, if your bunch came with the radish greens attached, don’t toss them – try this pesto recipe. Now let’s get to the recipe!
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Lacto-Fermented Radishes
Crunchy, salty and tangy, these fermented radishes make a great addition to salads and charcuterie boards. They can also be used as “chips” for things like hummus or ranch dressing.
Prep Time 15 minutes minutes
Total Time 3 days days
Calories 0kcal
Author Mommypotamus
Equipment
quart-size mason jar
Fermentation weight*
fermentation lid with airlock (optional)
Ingredients
- 3 cups sliced fresh radishes
- 2-3 whole garlic cloves (peeled)
- 3.5 tsp sea salt (non-iodized)
- 4 cups filtered water
Instructions
Thoroughly clean your mason jar, lid, and cutting before getting started.
Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature.
Place the peeled garlic cloves in the mason jar.
Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid.
Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid.
Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you’re using one.
Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you're using a lid with an airlock, replace it with a regular mason jar lid before storing it.
Notes
Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine.
If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
More Fermented Vegetables To Try
Kimchi – Spicy and delicious, this simple kimchi recipe is a family favorite.
Fermented Carrot Sticks With Dill – Tangy and crunchy, these easy fermented carrots make a delicious snack or side dish for meals. Enjoy them plain or dipped in creamy homemade ranch dressing or onion dip.
Beet Kvass – This recipe is infused with ginger, which adds a pleasant flavor and also supports digestion.
Fermented Jalapenos – These “pickled” jalapeños are a total crowd-pleaser. Serve them on nachos, pizza, Mexican dips, salads, and more for a delicious pop of flavor.
Sources
- Nikhata, Smith G. et. al. (2018)Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
- Liu, Yue (2019)Long-chain vitamin K2 production inLactococcus lactisis influenced by temperature, carbon source, aeration and mode of energy metabolism
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