Est. 2011

April 24, 2020

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Recipe – Quick Fermented Radishes

Quick fermenting radishes in a weck jar

Ah, spring is here, and with it, some of my favorite produce is hitting our Farmers’ Markets! I picked up several bunches of radishes this past weekend and tried my hand at fermentation. Fermentation is a simple way to preserve foods, while also making them easier on your digestive system and packing them full of probiotics. This is my first attempt at fermentation, and I’m certainly not an expert, but enjoy my simple recipe for quick fermented radishes. “Quick” just means more surface area is exposed to the brine, and thus the fermentation occurs a bit faster.

Ingredients for quick fermented radishes

Quick Fermented Radishes

Ingredients

– 2 bunches radishes
– 2 cups filtered water
– 2 tbsp sea salt (non-iodized)
– 1 tsp yellow mustard seed
– pinch red pepper flakes

Ingredients for quick fermented radishes

Directions

  1. Dissolve salt in water.
  2. Wash & trim radishes. Save stems and greens to sauté or turn into pesto! Then quarter radishes lengthwise.
  3. Place mustard seed and red pepper flakes in bottom of a very clean jar. I used a Weck jar.
  4. Carefully place radish slices in jar, standing them on end. Stuff it as full as you can; you want the slices to stay in place once the brine is poured on top. It’s easier to do this if you hold the jar sideways while stuffing it full. I got two layers of lined radish slices.
  5. Pour brine over radishes, leaving about 1″ headspace.
  6. You may want to place something on top of radishes to keep them from floating to the top. I love this Kilner fermentation kit (it comes with ceramic stones for this purpose), but some folks just recommend stuffing a clean cabbage leaf on top of the vegetables you’re fermenting. You can also get these weights.
  7. Cover jar and place on your counter for a few days. Open the jar each day to let out the pressure.
  8. Taste after 2 days, and every day after, until radishes have reached your desired fermentation.
  9. Once fermented to your liking, place in refrigerator. They’ll keep here for a while, if you haven’t eaten them all first.

I love snacking on these just straight from the jar. They’re delicious with eggs (scramble a few eggs, and then serve with a side of fermented radishes and a handful of radish sprouts; spring on a plate)! They’re also scrumptious as part of your cheeseboard. Or with salmon burgers. Or added to a salad. Etc. Enjoy!

Slice radishes for quick fermented radishes
Quick fermenting radishes in a weck jar
Quick fermented radishes served with scrambled eggs and radish sprouts

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