Radishesare often fermented in kimchi as one of the vegetables that serve peripheral roles to the main ingredient—cabbage. But they are tasty enough to deserve their own recipe. They are an example of a tasty,lacto-fermentedfood.
Special fermentation weights and airlock lidsare helpful, but you can get by with household items for the occasional ferment. For weights, you can use a small 4-ounce jelly jar or a plastic food storage bag with some extra brine to weigh the food down. Special airlock lids allow gases to leave the jar without letting oxygen back in. Alternatively, you may use a regular canning jar lid—place it on the jar loosely and remove it once or twice daily to release the gases.
What Are Radish Greens?
Once the radishes are fermented, remove the weight, place a regular lid on the jar, and store them in the refrigerator for 3 to 6 months. If the fermented radishes are stored at room temperature, they will continue to ferment, and the jar could explode.
"This recipe was quick and easy. I used a food processor to slice the radishes and had everything done in about 10 minutes. I used two 1-pint jars. It's important to keep everything submerged in the brine with glass ferment weights, a mini jelly jar, or small plastic bag with extra brine." —Diana Rattray
Dissolve the salt in the filtered water. It's important to use filtered water because the chlorine and other chemicals in most municipal tap water can interfere with the fermentation process.
Slice off the leaf and root ends of the radishes. Julienne them into matchstick sized pieces, or slice into 1/8-inch rounds. A mandoline or the thin slicing blade of a food processor will make this step easier.
In a large bowl, toss the radish, sliced onion, garlic, and red pepper flakes, if using.
Pack them into a sterilized 1-quart glass jar (or two 1-pint jars).
Pour the brine over the ingredients. Press gently on the vegetables and spices to release any air bubbles. The brine should completely cover the other ingredients. If the vegetables are staying immersed in the brine, just cover the jar loosely with a lid. If the vegetables float above the brine, weigh them down with a smaller glass jar filled with water.
Place the jar on a small plate to catch the overflow that may happen as it starts to ferment. Leave it at room temperature for 24 to 48 hours.
Remove the lid or small jar weight and check the pickled radishes after the first 24 hours. You should start to see some bubbles and it will begin to develop a slight sour smell (like sauerkraut, but more pungent due to the garlic).
Once the radishes are actively fermenting, transfer the jar to the door of the refrigerator. This is the warmest part of your refrigerator but still cooler than room temperature—perfect for your radishes to continue to ferment slowly. Fermented radishes are ready to eat 1 to 2 weeks after you make them. If you plan to store them for longer than a month, move the jar to a cooler part of your refrigerator (one of the central shelves rather than the inside of the refrigerator door).
Recipe Variations
•Ifsalt isn't an option for you, use the alternate method for lacto-fermentation without salt.
For herb flavor, add a few sprigs of fresh dill or thyme to the jar(s).
•Try other types of radishes, such as French breakfast or watermelon radishes, or a combination for variety.
How do I know when my fermented radishes are ready?
The brine will initially become cloudy, then it will become clearer when fermentation is complete, usually in about 5 to 7 days, or slightly less if room temperature is quite warm.
Do jars have to be sterilized for fermented radishes?
You don't have to sterilize the jars and equipment, but make sure your hands, jars, lids, utensils, and work surfaces are clean.
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Nutrition Facts (per serving)
6
Calories
0g
Fat
1g
Carbs
0g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories
6
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 248mg
11%
Total Carbohydrate 1g
1%
Dietary Fiber 1g
2%
Total Sugars 1g
Protein 0g
Vitamin C 4mg
22%
Calcium 9mg
1%
Iron 0mg
1%
Potassium 73mg
2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
radish
side dish
american
spring
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They both produce a sour flavor, but pickles are sour because they are soaked in an acidic, vinegar-based brine, while fermented foods are sour because of a chemical reaction between naturally present sugars and bacteria known as lacto-fermentation.
Fermented Radishes are a tasty way to get your probiotics! Enjoy them in a salad, on a crudités plate, or solo as a snack. They have a delightful peppery pickle-like flavor. Radishes are packed with nutritional benefits as well.
It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
Plus, pickled daikon radish is also a great source of gut-boosting probiotics. The pickling process involves a period of fermentation, which generates healthy microorganisms that, when consumed, help populate your body and keep it running smoothly.
The differences in their preservation does result in several differences in their available health benefits. The main difference in the health benefits between pickled and fermented foods lies in their probiotic properties. Fermentation generates more beneficial bacteria in foods, making them probiotic.
Low in calories, it also has an impressive amount of antioxidants, vitamins, and minerals. The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium.
The radishes were used fresh or prepared in fermented preparations to extend the root's shelf life and have been favored throughout history for their subtly sweet and peppery flavor. Over time, Korean radishes increased in popularity, especially after they were utilized in kimchi preparations.
Lime is a source of calcium. Calcium improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them.
If it feels very soft and mushy, or the texture is different than usual, they're definitely not safe to eat. If you're ever unsure or if you feel like your pickles might be bad, it's always better to err on the side of caution. Remember, to avoid foodborne illness — when in doubt, throw it out.
One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.
Pickled foods are sour because they are soaked in an acidic brine, while fermented foods are created through a chemical reaction between naturally-present sugars and bacteria. Additionally, there is a difference between quick pickles and lacto-fermented pickles.
So, what you want to look for are unpasteurized fermented pickles, which can be found in the refrigerated section of grocery stores, often in the cheese section. It is always good to double-check the label as well. If vinegar or pasteurized is indicated on the label, chances are probiotics are absent.
Cabbage, radishes, onions, carrots, beets—the limit does not exist. And they're all great for the gut. Here's more about the best plant-based pickled foods, why they're beneficial for our health, and how to enjoy them in vegan recipes.
An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.
Helps digestion - It may put you off hearing that fermented foods have live bacteria in them but don't worry, it's good bacteria! Known as probiotics, it's thought to help digestive health. Controlling blood sugar - The vinegar-based brine in pickles is thought to help stabilise blood glucose levels.
Cabbage pickle is very similar to sauerkraut, but it's not the same. Fast pickled cabbage has a sour flavour from the vinegar. It is basically a quick marinated red cabbage. Whereas sauerkraut gets that sour flavour from the fermenting process.
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