Fermented radish is sharp, refreshing, and full of probiotic goodness. As it ferments, the radish loses its initial pungency and develops a mellow sourness with a satisfying crunch. It’s an easy ferment to make at home and pairs beautifully with rice dishes, noodles, or even as a tangy side on its own.
Ingredients (for a 1L Fermentation Jar)
- 500 g radish (3–4 medium), cut into sticks
- 1 garlic clove
- 1 spring onion stalk
- 20 g sea salt (1 tbsp)
- 400 ml filtered water (2 cups)
Instructions
-
Prepare the Vegetables
Wash the radishes thoroughly and cut them into even sticks, about 2–3 inches long. Clean and trim the garlic and spring onion. -
Sterilize the Jar
Clean your 1L fermentation jar with hot water and let it air dry completely to avoid contamination. -
Combine Ingredients
Add the radish sticks, garlic, and spring onion to the jar, arranging them to minimize empty space. Place a glass weight on top to keep the vegetables submerged. In a separate bowl, dissolve the sea salt in filtered water to make the brine. Pour the brine over the vegetables until they are fully submerged. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
Seal with an Airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Ferment
Keep the jar in a warm, shaded spot (ideally 25–30°C / 77–86°F) for 4–6 days. -
Check Daily
Check once a day to ensure the radishes remain submerged, pressing them down gently if needed. Start tasting from Day 4 — they should have a pleasant tang and a mild aroma. -
Store and Enjoy
Once fermented to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. These fermented radishes will stay fresh for up to 1 month.
Tips & Notes
- Mild Flavor: Shorter fermentation gives a gentler flavor; longer gives a deeper tang.
- Headspace: Always leave at least 2 inches for gases to escape safely.
- Airlock Lid: Keeps pressure stable and prevents contamination.
- Flavor Variations: Add a few slices of ginger or chili for a spicier version.
- Storage: Once refrigerated, fermentation slows down, preserving freshness.
Final Thoughts
Crunchy, colorful, and bursting with probiotics — fermented radish adds a zing to every meal. Simple, refreshing, and naturally healthy, it’s one of the easiest ferments to start with!
