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.
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.