Fermented Radish
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 that pairs beautifully with rice dishes, noodles, or as a tangy side on its own.
Ingredients
For a 1 L 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)
Equipment
- 1 L glass fermentation jar
- Glass weight
- Grommet lid and airlock
Method
Prepare the vegetables
Wash the radishes thoroughly and cut into even sticks about 2–3 inches long. Clean and trim the garlic and spring onion.
Sterilise the jar
Clean your 1 L 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 minimise empty space. Place a glass weight on top. In a bowl, dissolve the sea salt in the filtered water to make the brine, then pour it over until everything is fully submerged. Leave at least 2 inches of headspace for the gases to expand.
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) for 4–6 days.
Check daily
Keep the radishes submerged, pressing gently if needed. Start tasting from Day 4 — they should have a pleasant tang and mild aroma.
Store and enjoy
Once fermented to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. They stay fresh for up to 1 month.
Watch the walkthrough
Notes & variations
- Mild flavour: shorter fermentation gives a gentler flavour; longer gives deeper tang.
- Headspace: always leave at least 2 inches for gases to escape safely.
- Airlock lid: keeps pressure stable and prevents contamination.
- Flavour variations: add a few slices of ginger or chilli for a spicier version.
- Storage: once refrigerated, fermentation slows, preserving freshness.
Crunchy, colourful, and bursting with probiotics — fermented radish adds zing to every meal. One of the easiest ferments to start with.
