Easy Lacto-Fermented Radishes
An easy way to preserve your radish harvest. Enjoy them on salads, sandwiches, or just on their own for a nutritious snack!
Equipment
- 1 Quart size wide mouth mason jar
- 1 Glass fermenting weight
- 1 Fermenting top and canning ring
- 1 Mandoline optional
Ingredients
- 1 pound radishes sliced
- 3 tsp sea salt must be a non iodized salt
- 3 cups water must be non chlorinated water
- seasonings of choice optional- see notes
Instructions
- Wash radishes well. Remove the tops, tails and cut out any bad spots. Slice thinly using a knife or a mandoline. You can also quarter them instead if you prefer, but the fermenting may take a little longer.
- Wash jar well with hot soapy water. Add seasonings of choice to jar (optional) and then fill jar with radishes. Leave about 1 inch headspace to prevent too much brine bubbling over during fermentation process.
- Add salt to the water in a separate jar to prepare your brine. Shake well to dissolve salt completely. Then pour over radishes. Some prefer to prepare the brine by heating a small amount of water to help the salt completely dissolve and then add the rest of the cool water. I've found this extra step isn't actually necessary, but it's an option if you prefer. Just make sure to let your brine cool completely before pouring over the radishes.
- Place your glass fermenting weight on top and make sure all radishes are completely submerged on under brine. If you don't have a glass weight see note below.
- Place your fermentation lid on top and secure with metal mason jar ring. You can alternatively use a regular mason jar lid with ring, BUT you will have to remember to "burp" your jars everyday.
- Allow to sit out at room temperature out of direct sunlight for about 3-7 days. The fermentation time can change depending on the temperature of your house and how sour you like it to taste. See note below.
- When fermentation is complete, remove fermenting lid and glass fermenting weight. Put a regular lid on jar and move to cold storage. These will last in your refrigerator for 6 months or longer. I prefer to use the plastic lids for mason jars because the metal tops and rings can potentially rust over time.
Video
Notes
1) Add whatever herbs or seasoning you prefer. You can get creative with this! If you prefer to leave them out that's fine too this is totally optional. The amount you use is up to you too depending on your preference. Some ideas include pickling spice, garlic scapes, garlic cloves, dill fresh or dried, mustard seed, red pepper flakes, thyme, oregano.
2) The fermentation process can take anywhere between 3 and 7 days. The warmer your house, the less time it takes. You can taste after 3 days or so and see if you are happy with the flavor. It should have a nice smell and be slightly bubbly with a nice sour flavor. If you see any black mold forming or notice a bad smell, discard and do not taste. Always use a clean utensil when removing radishes from jars to avoid introducing bad bacteria.
3) If your don't have a glass weight, you can get creative with this and use other things like cabbage leaves, cabbage core, grape leaves, plastic zip lock bag with rocks to hold your radishes under the brine.