Fermented Radishes
User Reviews
5
Fermented Radishes
Description
The recipe for Fermented Radishes begins by preparing a brine with water and kosher salt, ensuring the salt is fully dissolved. Washed, trimmed radishes are sliced into thin rounds and packed into sterilized quart jars along with whole peppercorns and optional red pepper flakes for spice. The brine is poured over the radishes, leaving headspace, and a fermenting weight is used to keep them submerged. The jars are sealed with an airlock or loosely fastened lid to release fermentation gases. Left at room temperature for 5 to 10 days, natural fermentation occurs, marked by cloudiness and occasional bubbles. The radishes develop a tangy flavor while retaining crunch from the raw vegetable.
Once the fermentation reaches a desirable taste, the jars can be sealed for cold storage to slow fermentation and prolong shelf life. Properly fermented and stored radishes last 3 to 6 months, with firmer vegetables typically accommodating longer preservation. This traditional preserved preparation uses natural microorganisms to transform the radishes into a flavorful addition to meals, beneficial for digestion and texture variety.
Key practical advice includes sterilizing jars thoroughly before use, using airlocks or periodically releasing gases from sealed jars to avoid pressure buildup, and substitutes like a small water-filled plastic bag if a fermenting weight is unavailable. Water used should be chlorine-free to support fermentation.
Ingredients
- 6 cups radish
- 2 tablespoon peppercorns
- 1 teaspoon red pepper flakes (Optional)
- 3 tablespoon kosher salt
- 6 cups water or boiled 20 minutes to remove chlorine if on city water, filtered
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
- Always sterilize jars before fermenting by running them through a hot dishwasher cycle or boiling for 5 minutes.
- If no airlock lids are available, loosen the lid once or twice daily to release fermentation gases or cover jars with a secured coffee filter.
- Use a fermenting weight or place a sealed small plastic bag filled with water on top of radishes to keep them submerged under brine.
- Chlorine-free water is important; boil tap water for 20 minutes and cool before use if needed.
- Fermented radishes store well in cold conditions for 3 to 6 months; harder vegetables generally have longer shelf life.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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