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RECIPE: LACTO-FERMENTED RADISHES

Recipe: Lacto-Fermented Radishes

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Rated 3.6 stars by 5 users

When spring is in full swing you may be wondering what you can do with all of those spicy radishes besides eating them in salads or dipping them in ranch dressing. Due to their intense spiciness, radishes aren't as versatile as other vegetables. However, they flourish when fermented in this cultured vegetable recipe.


15 minutes

35 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$32.79

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt






 

INGREDIENTS:

  • 4 cups water
  • 2-3 Tbsp. sea salt
  • 2 bunches of radishes
  • Seasoning seeds such as dill, mustard, caraway, etc.

INSTRUCTIONS:

  1. Prepare the brine by completely dissolving salt in 4 cups of water.
  2. Wash radishes well and remove tops and tails. Cut small radishes into quarters and larger ones into sixths.
  3. Place spices or seasonings in the bottom of a quart jar. Pack radishes on top of seasonings and cover with brine, leaving about 1 inch of headspace.
  4. If necessary, weigh radishes down under the brine to keep them submerged.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once radishes are finished culturing, put a tight lid on the jar and move to cold storage.

    download our lacto-fermentation guide and recipe book