Fermented Radishes
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5.0
147 reviews
Excellent
Fermented Radishes
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Tangy and flavorful, these fermented radishes make the best radish pickles. Use these fermented radishes on top of tacos, huevos rancheros or as the perfect pairing to your lunchtime sandwich. Makes 2 1-quart jars.
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Ingredients
- 6 cups radishes
- 2 tablespoon peppercorns
- 1 teaspoon red pepper flakes (Optional)
- 3 tablespoon kosher salt
- 6 cups filtered water or boiled 20 minutes to remove chlorine if on city water
Instructions
- Make a brine of 6 cups water to 3 tablespoon sea salt and stir to dissolve.
- Wash radishes well. Remove tops and cut crosswise into ¼” rounds.
- Place peppercorns and red pepper flakes in the bottom of each sterilized quart jar. Add sliced radishes on top of spices and pack them in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
- Pour brine over vegetables, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep radishes submerged.
- Close jar with airlock or pickle pipe and fasten gently with jar ring. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as they start fermenting and small bubbles will occasionally be rising.
- Once the initial fermentation period is over (it is over when you decide you like how they taste), these are ready to enjoy. Top with a regular canning lid and move jar to cold storage if not storing in your fridge to eat right away.
Notes
- It is important to start with properly sterilized jars before beginning. Simply run them through your dishwasher with a hot drying setting or place the clean jars in a pot of boiling water for 5 minutes before draining and using.
- Note: If you don’t have airlock lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top.
- Note: If you don’t have airlock lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top.
- If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½ c water, seal and put on top of radishes.
- If you don’t have a fermenting weight or something similar, fill a small plastic bag with about ½ c water, seal and put on top of radishes.
- These will last 3-6 months if stored properly, harder vegetables tend to last longer than softer vegetables.
- These will last 3-6 months if stored properly, harder vegetables tend to last longer than softer vegetables.
Nutrition Information
Show Details
Calories
14kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1776mg
(74%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
63IU
(1%)
Vitamin C
9mg
(10%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1776mg | 74% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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