Lacto Fermented (Pickled) Radishes
Learn how to make delicious crunchy radish pickles on the fly all season long using lacto fermentation.
Print Recipe
Equipment
- 1 Mason Jar (pint, quart, or half-gallon)
- 1 Glass Fermentation Weight
- 1 Pickle Pipe
Ingredients
- 1 bunch organic radishes of any type, or enough to fill your jar
- 4-5 tbsp high quality sea salt (or other non iodized salt), per 1/2 gallon jar
- 2 cups filtered water per quart jar
- Optional: dill, garlic black peppercorns, red chili flakes, fresh hot chili peppers or other spices
Instructions
- Wash Radishes, and cut off the root & top portion with the stem
- Cut or slice your radishes (you can use whole smaller radishes)
- In a clean jar, add your spices and herbs to the bottom (if you are using any)
- Pack tightly your radishes in the jar to minimize airspace
- Create a saltwater brine in a 1/2 gallon mason jar using 4-5 tbsp of salt and fill with filtered water, shake or stir to dissolve salt
- Pour the brine solution over your radishes, bump and tap the jar to release any air bubbles
- Place your glass fermentation weight and apply some pressure on top of the radishes and brine. Everything needs to be completely submerged in the brine!
- Add your pickle pipe and mason jar ring and secure
- Ferment for 7-14 days at room temperature, checking periodically for taste (fermentation speeds up in high temps)
- Remove the pickle pipe and weight. Add a normal lid and store finished fermented radishes in the refrigerator
- Enjoy for months!
Notes
- You will have leftover brine. Save that for your next fermentation project.
- The type of radishes you use does not matter. Use the freshest ingredients possible.
- 4 tbsp of salt to 1/2 gallon of water makes the perfect brine.
- Make sure that everything stays submerged in the liquid completely during the fermentation process.
- Use only non-iodized salt and filtered water for fermentation to be successful.
Servings: 1 quart