Fermented Radish
Elevate your culinary repertoire with the bold and tangy flavors of homemade Fermented Radish! This simple yet transformative recipe combines fresh radishes, sea salt, and aromatic spices like garlic, black peppercorns, mustard seeds, and bay leaf to create a probiotic-rich condiment that's as nutritious as it is delicious. Perfect for gut health and packed with zesty flavor, these vibrant radish slices ferment beautifully over 5 to 7 days, developing a nuanced depth that pairs wonderfully as a snack, salad topper, or sandwich garnish. With minimal prep time and easy-to-follow steps, this no-cook recipe harnesses the magic of fermentation, making it a must-try for fans of pickled vegetables and homemade pantry staples. Whether you're new to fermenting or a seasoned enthusiast, Fermented Radish adds a delightful crunch to your meals—and your DIY skills!
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Recipe Information
Ingredients
- 500 g fresh radishes
- 20 g sea salt
- 500 ml non-chlorinated water
- 2 garlic cloves
- 5 black peppercorns
- 1 bay leaf
- 1 tsp mustard seeds
Instructions
Begin by cleaning the radishes thoroughly under cold running water to remove any dirt or debris. Trim off the green tops and root ends.
Cut the radishes into thin slices, approximately 1/8 inch thick, using a sharp knife or mandoline slicer.
Place the sliced radishes into a large bowl.
Prepare the brine by dissolving the sea salt in non-chlorinated water. Stir until the salt is completely dissolved.
Peel the garlic cloves and lightly crush them with the side of a knife.
In a clean and sterilized 1-liter glass jar, pack the radish slices, alternating with layers of garlic cloves, black peppercorns, bay leaf, and mustard seeds for added flavor.
Pour the prepared brine over the radish mixture in the jar until all the radishes are fully submerged. Leave at least 1 inch of headspace from the top of the jar.
Place a fermentation weight or a small glass weight over the radishes to ensure they remain submerged beneath the brine.
Seal the jar with its lid and set it aside in a dark, cool place away from direct sunlight. Fermentation typically takes 5 to 7 days, but you can adjust the time depending on your taste preference.
Check on your radishes daily to ensure they remain submerged and to release any gas buildup from fermentation by loosening the lid briefly.
After the desired fermentation period, transfer the jar to the refrigerator where the fermentation process will slow down. The radishes will keep for several months.
Enjoy your fermented radishes as a snack, salad topping, or in sandwiches. They offer a deliciously tangy and healthful addition to your meals.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9499 mg | 413% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
