Fermented Radishes (Lacto-Fermented Radish Slices)
This recipe for Fermented Radishes is a great way to start your fermentation journey. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. All you need are a few simple and fresh ingredients as well as time to make this recipe.
- Prep time
- 20 min
- Cook time
- 84 hr 14 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cup Fresh un-chlorinated water (- Filtered or spring water - 475ml)
- 1 tbsp Kosher, pickling or sea salt (- 17 grams)
- 1 tbsp Black peppercorns
- 2 Bunches of fresh radishes
- 2-4 Garlic cloves (- peeled)
- 2 Small chili peppers (- Optional)
- 1-2 tbsp White vinegar (- Optional. Helps balance out the flavor of the final product.)
Instructions
- 1
Prepare the Brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
- 2
Prepare the Spice bundle. In a small cheesecloth square, bundle the peppercorns. Tie the bundle with twine or simply make a knot.
- 3
Prepare the radishes. Cut your radishes into slices using a knife or mandoline.
- 4
Pack the jars. To each jar, add the garlic cloves, spice bundle, and chili peppers. Pack in the radishes.
- 5
Pour brine. Carefully pour the brine solution over the radishes. Tap the jar to release any air bubbles.
- 6
Add weight. Apply the fermentation weight (if using), making sure that everything is submerged in the brine.
- 7
Add fermentation lid. Apply the fermentation lid to the top of the jar.
- 8
Ferment. Ferment the radishes for at least 5 days away from direct sunlight. On day 5, taste the radishes. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the glass weight, and fermentation lid. Add the optional vinegar, apply a regular jar lid, and place the radishes in the fridge.