FERMENTED RADISHES
Fermented Radishes are a crisp, tangy addition to any meal. This simple recipe combines fresh radishes, water and sea salt to create a probiotic-rich snack or topping. The fermentation process enhances the radish’s natural peppery flavour while adding beneficial bacteria to your diet. Garlic is optional but adds an extra layer of flavour. This easy-to-make, small-batch fermentation is perfect for anyone looking to explore the world of fermented foods. Enjoy them as a snack, a crunchy salad topping, or alongside sandwiches for an added zing.
RECIPE CATEGORY
Snack, Side, Appetisers
SERVING SIZE
1 serving
CUISINE
Vegan, Mediterranean, Middle Eastern, Fermented Foods
PREPARATION/TECHNIQUES
5 Ingredients or Less, Prepared in Advance, Fermentation, No-Cook
OCCASION/HOLIDAY
Fall, Winter, Spring, Summer, BBQ, Family Reunion, Picnic, Healthy Snacking, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Gluten-Free, Kosher, Organic, Low Cholesterol, Low Sodium, Low Sugar, High Fibre, Probiotic
DISH TYPE
Snack, Pickle, Fermented Food, Side Dish
INGREDIENTS
There are the following ingredients for Fermented Radishes:
- 2 small radishes, sliced
- 100ml water
- ¼ tsp sea salt
- 1 garlic clove (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 5
- Fat: 0g
- Carbohydrates: 1g
- Sugars: 0g
- Fibre: 3g
- Protein:2g
- Sodium: 150mg
PREPARATION
- Prepare The Brine: Dissolve the sea salt in 100ml of water, stirring well until thoroughly mixed. This will serve as the fermentation liquid for the radishes.
- Slice The Radishes: Thinly slice the radishes into uniform pieces. This ensures even fermentation and consistent texture.
- Add Garlic (Optional): If using garlic, peel and slightly crush the garlic clove to release its flavours. Add it to the jar for an extra layer of flavour.
- Combine In Jar: Place the sliced radishes into a clean, sterilised jar. Pour the brine over the radishes until they are fully submerged.
- Fermentation: Ensure the radishes are fully submerged in the brine by pressing them down with a fermentation weight or a clean, small object. Cover the jar loosely with a lid or cloth, allowing gases to escape during fermentation.
- Store And Wait: Place the jar at room temperature for 3 to 5 days. The radishes will develop a tangy flavour as they ferment. Taste the radishes after 3 days and decide if you’d like a stronger flavour by fermenting it longer.
PREP TIME
10 minutes
COOKING TIME
3-5 days fermentation
TIPS
- Ensure Submersion: Keep the radishes completely submerged in the brine to avoid spoilage. Use a fermentation weight or similar object to press them down.
- Taste As You Go: After 3 days, start tasting the radishes to find your preferred level of tanginess. The longer you ferment, the stronger the flavour.
- Room Temperature: To ensure proper bacterial activity, keep the jar in a cool, dark place during fermentation, ideally at room temperature (18-22°C).
VARIATIONS
- Spicy Radishes: Add a few slices of fresh jalapeño or a pinch of red pepper flakes for a spicy kick.
- Herb-Infused: Add a sprig of fresh dill or rosemary to the jar for a herby, fragrant flavour.
- Colourful Mix: Mix different vegetables, such as carrots or cucumbers, along with the radishes for a multi-textured, colourful fermentation.
PREPPING AND STORAGE
- In The Fridge: After fermentation, store the radishes in an airtight container in the fridge. They can last for up to 1 month in the refrigerator.
- Freezing: Fermented radishes are not suitable for freezing, as the texture will become mushy once thawed.