fermented radishes
fermented radishes

Fermented Pink Radishes with their Greens

5/5
Lacto-brined radishes turn a vibrant pink color and taste delicious with their green tops. These crunchy natural pickles are fantastic by themselves or on a pork bahn mi sandwich.

Prep Time: 10 minutes

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Recipe Rundown

fermented radishes

Since radishes have a low water content, we use the salt brine method for fermentation. This is where we submerge the radishes underneath a salty water solution.

One of my favorite farmer’s market ingredients are radishes because they’re really affordable, and they come in tons of different shapes, sizes, and colors.

Even though we are using the widely available red radish, you could easily try black or watermelon radishes using this recipe as a base.

Fermented Pink Radishes With Greens

How to Make Lacto-Brined Radishes – Step By Step

Brine Ratio: 1 tablespoon salt for every cup of water

Separate the radishes from their green tops. Rinse to remove dirt. Julienne or slice radishes using a mandolin or sharp knife (photo 1). Add grated ginger to taste (photo 2).

Pack the roots and ginger into crocks or mason jars and pour in cool water (photo 3). Drain the water out and measure it. Salt according to the brine ratio and cover the vegetables with the brine (photo 4).

Weight the radishes down with a plastic bag filled with water and ferment for 7 days at room temperature (photo 5). Then refrigerate.

radishes and greens in fermentation jar
Radishes and greens under the brine. Ready to ferment 7-10 days.
Fermented Pink Radishes With Greens

Fermented Pink Radishes with their Greens

Lacto-brined radishes turn a vibrant pink color and taste delicious with their green tops. These crunchy natural pickles are fantastic by themselves or on a pork bahn mi sandwich.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: fermenting vegetables, lacto-fermentation, pickles, radishes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 people
Calories: 1kcal
Author: Chef Sara Furcini

Ingredients

  • 1 bunch red radishes
  • 1 inch fresh ginger
  • kosher or sea salt
  • purified water

Instructions

  • Separate the radishes from their green tops. Submerge the greens in water, lift to remove dirt. Repeat until completely clean. Do the same with the radishes, scrubbing gently to remove dirt.
  • Julienne or grate the radishes using a mandolin or sharp knife. Grate the ginger using a microplane or shave thinly with a peeler.
  • Pack the radishes and whole greens into a crock or mason jar. Pour in cool, filtered water. Drain the water and measure it.
  • Salt according to the following ratio: add 1 tablespoon salt for every cup of water.
  • Add the salted water to the vegetables and add weight. Ferment for 7-10 days at room temperature. Then refrigerate.

Notes

Pro Tip: Use a water-filled plastic bag as a weight. Cover the fermentation jar with a clean cloth and secure with a rubber band. Check on your radishes every day to ensure they stay beneath the brine.

Nutrition

Calories: 1kcal | Sodium: 2mg | Potassium: 11mg | Vitamin C: 0.7mg | Calcium: 1mg

Thank you for being here! Did you make this recipe? Click on the star rating or leave a comment below. I’d love to hear how you got on. Connect with me @thefrayedapron on Instagram or Pinterest.

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