|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Radishes are often fermented in kimchi as one of the vegetables that serve peripheral roles to the main ingredient—cabbage. But they are tasty enough to deserve their own recipe. They are an example of a tasty, lacto-fermented food.
Special fermentation weights and airlock lids are helpful, but you can get by with household items for the occasional ferment. For weights, you can use a small 4-ounce jelly jar or a plastic food storage bag with some extra brine to weigh the food down. Special airlock lids allow gases to leave the jar without letting oxygen back in. Alternatively, you may use a regular canning jar lid—place it on the jar loosely and remove it once or twice daily to release the gases.
Once the radishes are fermented, remove the weight, place a regular lid on the jar, and store them in the refrigerator for 3 to 6 months. If the fermented radishes are stored at room temperature, they will continue to ferment, and the jar could explode.
"This recipe was quick and easy. I used a food processor to slice the radishes and had everything done in about 10 minutes. I used two 1-pint jars. It's important to keep everything submerged in the brine with glass ferment weights, a mini jelly jar, or small plastic bag with extra brine." —Diana Rattray
1 tablespoon kosher salt, or other non-iodized salt
2 cups filtered water
1 pound radishes
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon red pepper flakes, optional
Gather the ingredients.
Dissolve the salt in the filtered water. It's important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process.
Slice off the leaf and root ends of the radishes. Julienne them into matchstick sized pieces, or slice into 1/8-inch rounds. A mandoline or the thin slicing blade of a food processor will make this step easier.
In a large bowl, toss the radish, sliced onion, garlic, and red pepper flakes, if using.
Pack them into a sterilized 1-quart glass jar (or two 1-pint jars).
Pour the brine over the ingredients. Press gently on the vegetables and spices to release any air bubbles. The brine should completely cover the other ingredients. If the vegetables are staying immersed in the brine, just cover the jar loosely with a lid. If the vegetables float above the brine, weigh them down with a smaller glass jar filled with water.
Place the jar on a small plate to catch the overflow that may happen as it starts to ferment. Leave it at room temperature for 24 to 48 hours.
Remove the lid or small jar weight and check the pickled radishes after the first 24 hours. You should start to see some bubbles and it will begin to develop a slight sour smell (like sauerkraut, but more pungent due to the garlic).
Once the radishes are actively fermenting, transfer the jar to the door of the refrigerator. This is the warmest part of your refrigerator but still cooler than room temperature—perfect for your radishes to continue to ferment slowly. Fermented radishes are ready to eat 1 to 2 weeks after you make them. If you plan to store them for longer than a month, move the jar to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).
•If salt isn't an option for you, use the alternate method for lacto-fermentation without salt.
For herb flavor, add a few sprigs of fresh dill or thyme to the jar(s).
•Try other types of radishes, or a combination for variety.
How do I know when my fermented radishes are ready?
The brine will initially become cloudy, then it will become clearer when fermentation is complete, usually in about 5 to 7 days, or slightly less if room temperature is quite warm.
Do jars have to be sterilized for fermented radishes?
You don't have to sterilize the jars and equipment, but make sure your hands, jars, lids, utensils, and work surfaces are clean.